Photo: Rachel Fannie; Food Format: Goure Making
A quick skillet makes creamy goat cheese super fun and crunchy. It’s a creative take on toast and makes a simple salad even more exciting. These are also great on their own and would be delicious on a cheese board with a little drizzle of honey. It helps keep the goat cheese very cold as you work with it so it doesn’t fall apart. If at any time you feel the cheese getting warmer, return it to the refrigerator and work in batches at a time if you prefer.
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yields:
4-6
quotas
Preparation time:
0
hours
15th
minute
total time:
1
hour
15th
minute
Goat cheese
Freshly ground black pepper
(or more) vegetable oil
Salad
Extra virgin olive oil
Freshly ground black pepper
arugula or baby spinach
Half cherry tomatoes
Small Persian Cucumber
Small red onion, thinly sliced
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Goat cheese
- If the goat cheese is not shaped like a stem, wrap it in plastic wrap and shape it into a piece of wood about 1 inch in diameter. Freeze cheese until firm, at least 30 minutes and up to overnight.
- In a shallow bowl, whisk eggs until combined. Season with salt and black pepper. Place the panko in another shallow bowl.
- Slice the frozen cheese into 1/4 inch thick. Once done, place a slice of cheese in the eggs and flip until just covered. Place in panko and press gently to stick. Arrange it on a small baking sheet. If cheese begins to get too soft work with, return to freezer, once all cheese has been coated, freeze for 10 minutes.
- In a medium skillet over medium heat, heat vegetable oil until hot. Working in batches, fry cheese, turning once, until golden, about 2 minutes per side. Transfer to a plate lined with paper towels and sprinkle with sea salt immediately. Adjust heat and add more oil between batches as needed.
Salad
- In a medium bowl, whisk together olive oil, lemon juice, garlic, vinegar, and honey. Season with salt and black pepper.
- In a large bowl, mix together the watercress, tomatoes, cucumbers, and onions. Stir in the required amount of vinegar sauce. Put the fried goat cheese on top.
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Photo: Rachel Fannie; Food Format: Goure Making
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