Thursday, June 12, 2008

Herb Crusted Goat Cheese

This recipe makes a plain salad dressy and impressive! I love it in the summer with garden grown tomatoes and mixed greens. A balsamic vinaigrette is nice with this.

12 ounces goat cheese rolled into 1 ounce balls
4 eggs
1/2 cup half and half
2 C flour
1/2 bunch parsley
1/4 bunch or 1 ounce sage, thyme, rosemary
2 garlic cloves, minced
2 cups panko bread crumbs
olive oil

Finely chop herbs and garlic in food processor or by hand. Add bread crumbs and 1 ounce oil, process until distributed.

Form cheese balls into small disks. In bowl, combine eggs, half and half together. Place flour and herb mixture into separate plates. Dredge cheese in the flour, then egg, then herb mixture. Fry until golden brown. Drain. Serve immediately.

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