Wednesday, August 29, 2012

Warm Goat Cheese - Updated

We loved the Salmon Salad that I made the other day so much that we made it again!  This time I googled warm goat cheese and got a little bit closer to what I remember from the restaurant.

The secret seems to be to dip the cheese rounds into egg, press it gently into the panko and then refrigerate for at least 20 minutes.

Goat cheese after a quick swim in an egg dip and then panko.
Ready to cool off in the refrigerator

I sprayed the pan with some cooking spray and let it get medium hot, then added the cold goat cheese and Wha La!  Goat Cheese yumminess!
Yummy, just slightly melty, golden brown, warm goat cheese!

A perfect addition to a weeknight feast!

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