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
- 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.
- 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.
- Place the crumb-coated wheels on a small rack and refrigerate for at least 15 minutes.
- Melt the butter with the EVOO in a saute pan over medium heat until quite hot, but not smoking.
- 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.
- Serve immediately, as either a salad garnish with 2 or 3 wheels per plate, or as a savory appetizer or side dish. Enjoy!