I love cheese. Cheddar, havarti, ricotta, brie, gorgonzola, feta. Can you tell, any kind will do? Yum.
So, I was excited (obvi) when Jess showed me how to make warm goat cheese cakes during my Vermont visit a couple of weeks ago. She learned during a cooking class at Cafe Provence, a wonderful restaurant in Brandon, Vermont. And while these seem fancy, shmancy, turns out they are pretty easy.
Whatever you choose, sit back and enjoy. It’s going to be pretty darn amazing.
Warm Goat Cheese Cakes
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Parsley (or other herb you like)
Panko (or bread crumbs)
In a small bowl, mix together the goat cheese, garlic powder (to taste) and salt and pepper (to taste). Chop parsley (again, to taste!). Add and mix well. Form into patties.
Set up your dipping station – the first bowl with flour, the second with a beaten egg and the third with the panko. Using your left hand (trust me here), dip a patty into the flour and cover and then place in the egg and flip to cover. Using your right hand, pull the patty out of the egg and dip into the panko until covered. Place on a plate. Repeat with all of the patties.
In a saute pan, heat up a little olive oil over medium heat. Saute the patties in a single layer until golden brown on eat side, 3-5 minutes per side.
Eat as desired. Especially delicious over a mesclun mix drizzled with balsamic vinegar.
* You can also use herbed goat cheese, in which case omit the garlic powder, parsley, salt and pepper.
Source: adapated from Chef Robert from Cafe Provence