Warm Goat Cheese Medallions
If you like goat cheese, and I can’t understand how one couldn’t, then one of your favorite restaurant appetizers is probably a warm goat cheese salad, where the outside of the cheese is crusted in crumbs and crisp, and the inside is warm and running with oozing, velvety goat cheese.
You don’t have to go out for Warm Goat Cheese Salad. It is one of the easiest French feasts to make at home. I serve mine in a fresh crepe bowl with a cassis vinaigrette. For the rest of that recipe, and more fresh French recettes…
- 200 grams of goat cheese
- 1 cup of breadcrumbs or panko, or preferably a mixture of both
- 2 eggs
- Salt and pepper
- Olive oil for drizzling
1Preheat the oven to 425 degrees.
2Divide the coat goat cheese into 8 rounds.
3Season the 2 eggs with salt and pepper, and whisk them together.
4Bread the cheese by first dipping each round into the egg and then into the crumb mixture, dusting off the excess between each step. Then, for a crisper, more substantial coating, dip the breaded rounds back into the egg, and into the crumbs again.
5Arrange the 8 breaded goat cheese rounds on a parchment-lined baking sheet and drizzle with just a touch of olive oil over the top. Bake for 10-12 minutes, until the crust is crisp, and the cheese oozing.
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