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Chevre cheese panko breadcrumbs oregano thyme garlic cayenne pepper salt egg flour olive oil honey red peppers baguette
Viewed: 14 - Published at: 8 years agoIngredients
- 6 ounces chevre cheese or 6 ounces goat cheese, log
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon dried oregano
- 1/3 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 pinch salt and pepper
- 1 egg, beaten with a little water
- 1/3 cup flour
- 1 1/2 cups olive oil
- 1/3 cup honey, for drizzling
- 2 roasted red peppers, minced, for garnish
- 12 slices baguette
Method
- 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
- 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
- 3. In another bowl, lightly beat the egg with a little water.
- 4. In a third bowl, place the flour.
- 5. In a shallow saute pan, heat about 1/2 inch of olive oil over medium-high heat.
- 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
- 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
- 8. Remove from the oil and drain/blot on a paper towel.
- 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
- These medallions would also be great served atop a green salad.
