Golden Crispy Goat Cheese

This golden-brown goat cheese appetizer has transformed my dinner parties from ordinary to extraordinary. The crispy exterior gives way to warm, creamy cheese that's elevated with fresh herbs and a touch of honey, creating an irresistible contrast of textures and flavors.

I first made these goat cheese medallions for a last-minute gathering when I needed something impressive with pantry staples. The plate was empty within minutes, and now they're requested at every gathering I host.

Ingredients

• 9 oz goat cheese log choose a good quality cheese that's creamy but firm enough to hold shape
• Fresh rosemary and thyme these herbs complement the tangy cheese perfectly and add beautiful flecks of color
• Honey balances the tanginess of goat cheese with subtle sweetness
• Flour creates the first layer of coating that helps everything else adhere
• Panko breadcrumbs provides the signature crispy exterior that regular breadcrumbs cannot match
• Garlic powder adds depth without overwhelming the delicate cheese flavor
• Avocado or olive oil avocado oil is preferred for its higher smoke point when frying

Step-by-Step Instructions

Prepare the cheese mixture

Combine the softened goat cheese with finely chopped rosemary, thyme, and honey in a bowl. Work everything together until the herbs are evenly distributed throughout the cheese. The softening is crucial for proper herb incorporation.

Form and chill

Roll the herbed cheese mixture into a log shape using wax paper to help form it. Twist the ends to secure, then place in the freezer for 30 minutes or refrigerate for at least 2 hours. This step is non-negotiable as the cheese must be very firm before cutting and coating.

Slice the medallions

Remove the chilled cheese log and use a sharp knife to cut it into 8 equal medallions. If the cheese starts to soften at any point, return it to the refrigerator immediately. Clean your knife between cuts for the neatest slices.

Set up your coating station

Arrange three shallow bowls in sequence. In the first bowl, combine flour, salt, and pepper. In the second, whisk together egg and milk until completely blended. In the third, mix Panko breadcrumbs with garlic powder. Position them in order for an efficient coating process.

Coat the medallions

Working with one medallion at a time, dredge it first in the flour mixture, ensuring complete coverage. Next, dip it in the egg wash, allowing excess to drip off. Finally, coat with Panko breadcrumbs, pressing gently to ensure they adhere. Place coated medallions on a plate and refrigerate for 10 minutes to set.

Fry to golden perfection

Heat oil in a large skillet over medium heat until shimmering but not smoking. Add medallions in batches of 4, being careful not to overcrowd. Cook for 1-2 minutes per side until the coating turns a beautiful golden brown. Watch carefully as they can burn quickly.

Drain and serve

Transfer fried medallions to paper towels to absorb excess oil. Serve immediately while the exterior is crispy and the interior is warm and melty. Drizzle with additional honey and sprinkle with fresh herbs for presentation and flavor enhancement.

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My absolute favorite way to enjoy these is slightly warm with an extra drizzle of high-quality local honey. The first time I served these at my annual holiday gathering, they disappeared so quickly I had to make a second batch while guests waited eagerly around my kitchen island.

Serving Suggestions

These golden medallions shine brightest when served atop a bed of lightly dressed arugula with a sprinkle of toasted walnuts and dried cranberries. The peppery greens and sweet-tart fruits complement the warm cheese perfectly. For a more substantial presentation, arrange them around a small bowl of honey infused with a touch of chili flakes for guests who enjoy a sweet heat contrast.

Make It Your Own

The beauty of this recipe lies in its adaptability. Try rolling the cheese log in different herbs like dill or basil for seasonal variations. You can also incorporate finely chopped sun-dried tomatoes or caramelized shallots into the cheese mixture for additional depth. For a sweeter profile, replace the honey with fig jam and pair with a balsamic reduction drizzle when serving.

Storage Tips

While these medallions are best enjoyed immediately after frying, the uncooked prepared medallions can be stored in an airtight container with parchment paper between layers for up to 48 hours. If you have leftovers after cooking, reheat them in a 350°F oven for 5 minutes to restore some crispness, though they will never be quite as perfect as freshly fried.

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Recipe FAQs

→ Can I prepare these goat cheese medallions ahead of time?

Yes! You can prepare the breaded medallions up to 48 hours in advance and store them in the refrigerator. Just ensure they remain well-chilled until right before frying. For best results, fry them just before serving to maintain their crispy exterior and warm, melty interior.

→ Why do I need to chill the goat cheese before frying?

Chilling the goat cheese thoroughly is crucial as it helps the cheese maintain its shape during the frying process. Without proper chilling, the cheese will melt too quickly and leak out of the breadcrumb coating. Aim for at least 2 hours in the refrigerator or 30 minutes in the freezer for optimal results.

→ Can I use different herbs in this dish?

Absolutely! While rosemary and thyme provide a classic Mediterranean flavor, you can experiment with other herb combinations. Basil, chives, dill, or tarragon work beautifully with goat cheese. Just ensure you're using fresh herbs rather than dried for the best flavor profile.

→ What can I serve with these fried goat cheese medallions?

These versatile medallions pair wonderfully with a variety of accompaniments. Serve them atop a green salad with vinaigrette, alongside fresh berries and honey for a sweet-savory contrast, or with roasted beets and balsamic glaze. They also make an elegant appetizer served with a small dollop of fig jam or fruit preserves.

→ Are there alternatives to panko breadcrumbs?

Yes, you can substitute regular breadcrumbs, but panko provides the optimal crispiness. For a gluten-free version, use gluten-free panko or breadcrumbs. For extra crunch and flavor, try crushed nuts (pistachios or almonds work well) or a mixture of breadcrumbs and finely grated Parmesan cheese.

→ What's the best oil to use for frying the goat cheese?

Avocado oil is recommended due to its high smoke point, which prevents burning while achieving the perfect golden crust. Olive oil is a good alternative but watch the temperature carefully as it has a lower smoke point. Neutral oils like grapeseed or canola also work well for this technique.