Thursday, April 19, 2012

Crispy Breaded Goat Cheese with Sun-Dried Tomato Pesto

One of the things that Brad and I look back on fondly is when we were first married and we loved to cook supper together.  He and I in our little kitchen cookin' up a storm that we'd then eat together leisurely with a nice bottle of wine perhaps.  Once the mini humans came along things changed.  Drastically.  No more leisurely and quiet suppers.  Now suppers became a more hectic affair with crying babies, toddlers refusing to try the 'green stuff ' on their plates and two parents who were counting down the hours until they could put the kids in bed and enjoy some quiet.

This past weekend Brad and I got to relive some of those memories -- minus the crying and petulant children.  We had a great time making 'so-NOT-good-for-us' treats.  After we spent an afternoon of kite flying with the kids Brad suddenly decided that he wanted to make homemade potato chips.  I'm not sure where this inspiration came from but I went with it.  I'm game for potatoes in any form -- especially if I'm not cooking.  Now, Brad is no stranger to the kitchen but he typically is King of the Q (BBQ, that is). {Side note: I plan to pester Brad to write a blog post or at least write down his recent recipe for amazing BBQ'd Ribs.  O-M-G they were good!}.

So, after we schnorffed eagerly ate Brad's potato chips with gusto he and I got a hankering to make a little culinary magic together.  Did we choose to make a healthy salad after all those chips?  No silly.  We chose breaded and fried goat cheese!!!  I know that all breaded fried cheese is divine but I just need to say that this breaded fried goat cheese is fan-freakin-tastic!?!  Oh m'gravy it was so good.  Thankfully the kids are still goat cheese haters so we didn't have to share any.  See, sometimes issues come full circle.  Now, having picky eaters enables Brad and I to enjoy ALL of the appetizer and not share everything.  Score!!  With a dollop of my Sun-Dried Tomato Basil Pesto to accompany these little morsels of goaty goodness we were in heaven and literally gave each other a high five.  We are nothing if not cool.

If you're a fan of goat cheese (or want to be) give this appetizer/just 'cuz snack a try.


Yield: 4 servings

140g package of goat cheese
1/2 cup Panko breadcrumbs
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 tsp garlic powder
1/8 tsp freshly ground black pepper
pinch of salt
2 eggs, beaten
1/2 cup flour
3-4 tbsp grapeseed oil (or vegetable oil)

Garnish: Sun-Dried Tomato Basil Pesto

Place your log of goat cheese in the freezer for about 15 minutes.  This will make slicing it much easier.  In the meantime get your breading ingredients together. 

Combine the Panko breadcrumbs and spices in a shallow dish.

In a small bowl, beat eggs.

Pour flour onto a small plate.

Take your goat cheese out of the freezer.  With a sharp, unserated knife slice the goat cheese into 1/4-inch thick slices.  Remember to wipe the knife in between slices so your goat cheese will look pretty.

Now we're going to put the breading onto the cheese.  If you don't want to be covered in egg/flour/crumbs follow this simple rule.  Keep one hand for the messy stuff (egg and crumbs) and keep one hand clean.  Trust me on this one.  It will make you less messy and keep your cheesy goodness looking nice and pretty.

Take a slice of goat cheese and place it in the flour.  Carefully flip it so that it's coated on both sides.  Next, place the cheese slice (with your designated 'messy' hand!!) into the egg mixture and make sure the cheese gets coated in egg.  Finally, (with your 'messy' hand again) place the cheese that has been coated in flour and egg into the bread crumb mixture and coat it.  Set the coated cheese on a plate lined with parchment paper.  Complete these steps with the other slices of cheese. 

Note: You can prep this appetizer ahead of time up until this point.  Just make sure you keep your cheese in the fridge until you're ready to cook them up.

In a large skillet, heat the oil until it shimmers like Edward Cullen in sunshine.  You definitely don't want to burn the place down and have your kitchen smokin' but you also don't want tepid oil. Tepid oil will just get soaked up by the bread crumbs and turn into a big mess and you'll cry at the waste of good goat cheese.

Carefully place half of your breaded goat cheese slices into the hot skillet (I gently used tongs) and cook until the first side is browned nicely (this won't take long!!).  Carefully flip your cheese and brown the other side.  Remove from the oil and place on a paper towel-lined tray.  Cook the remaining cheese and serve immediately with Sun-Dried Tomato Basil Pesto or to accompany a salad.  Enjoy!

Inspired by: http://www.thehungrymouse.com/2010/12/23/crispy-fried-goat-cheese/

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5 comments:

Kaylee said...

What a fun appetizer! I love goat cheese and panko so this is a win win. Pinning this for future reference.

Hope you will link up some of your recipe posts to Mealtime Monday next week!

Kaylee
www.couponingncooking.com

Laurie@The Baking Bookworm said...

Thanks Kaylee! I'll check out your linky party too. Its hard to keep track of all of the linky parties that I want to be involved with!! :)

Diane Balch said...

I made something like this over the summer, a goat cheese and roasted beet salad. Goat cheese tastes amazing like this... thanks for sharing it on foodie friday.

Heather Kinnaird said...

Goat cheese - yummy! My family loves it, and I will be sure to try this recipe. visiting from the Feed me Friday blog hop

Trish - Mom On Timeout said...

Wow do these look scrumptious! Thanks so much for sharing at Mom On Timeout!

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