Warm, Crispy Goat Cheese Wheels

These Goat Cheese Wheels are a succulent combination of warm and creamy filling coated by a thin, barely-crisp breading, an unexpected complement to a crisp cold salad.  Take the time to carefully prepare the cheese and you’ll have the best result, a quick, amazingly satisfying salad “garnish”, or appetizer.  Can be served as finger food, but have spare napkins ready — they’re a bit messy!

 

Warm Crispy Goat Cheese Wheels

1 log goat cheese, thoroughly chilled

1 egg white, beaten with 1 T water

1 c fresh white bread crumbs, with your choice of fresh or dried herbs

1 T each, butter and EVOO

 

  1. Slice the cheese into 1/2″ thick slices.  Chill longer if it doesn’t slice well, or try drawing a length of dental floss through the cheese at regular intervals.
  2. Dip each slice into the beaten egg white, then coat with herbed bread crumbs, turning as many times as necessary to completely coat the wheel.
  3. Place the crumb-coated wheels on a small rack and refrigerate for at least 15 minutes.
  4. Melt the butter with the EVOO in a saute pan over medium heat until quite hot, but not smoking.
  5. Drop the crumb-coated wheels into the hot fat and cook quickly on both sides until browned on the outside but not yet melted inside.
  6. Serve immediately, as either a salad garnish with 2 or 3 wheels per plate, or as a savory appetizer or side dish.  Enjoy!
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