Ingredients:

  • 1 4 – 6 ounce log of goat cheese
  • 1 egg
  • 1 cup panko bread crumbs
  • 1/2 cup AP flour
  • 2 tsp smoked paprika
  • 1/2 tsp sea salt, plus more for sprinkling
  • J. Olive Co. Milanese Gremolata olive oil for frying
  • 1/4 cup J. Olive Co. Grapefruit Balsamic
  • 2 Tbsp raw honey

Directions:

  1. Slice the goat cheese into 8 even pieces.
  2. Prepare to dredge goat cheese slices. In a small bowl, whisk the egg until the yoke and whites are combined. In a separate bowl, mix together flour, paprika, and sea salt. In a third bowl, place the panko bread crumbs.
  3. Dip each slice of cheese into the egg, then flour mixture, and finally the panko. Make sure they are evenly covered and place on a parchment lined cookie sheet and freeze for at least an hour.
  4. While cheese is chilling, place a small saucepan over medium heat, and add Balsamic and honey. Simmer until sauce has reduced and coats the back of a spoon. Transfer into a separate dish to cool.
  5. Heat up enough Olive Oil to fill 1/4 inch of the bottom of a frying pan to 350 degrees Fahrenheit. Place the chilled slices in the hot oil a few at a time, cooking 2-3 minutes on each side, or until golden brown.
  6. Place fried cheese slices on a paper towel to soak up any excess oil.
  7. Plate up fried goat cheese (whether on a salad, charcuterie board, or anything else) and drizzle balsamic reduction over the dish.

Original recipe found at Olivin Olive Oil & Vinegar Taproom

Call Now Button