Baked Breaded Goat Cheese Recipes

Steps:

• Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
• Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

Steps:

• Cut each goat cheese round in half, down the middle, like separating an oreo cookie.
• Put in a glass dish and drizzle with olive oil, and salt and pepper to taste.
• Cover and marinate overnight.
• The next day, preheat oven to 400F and in a food-processor, blend white bread with italian herbs to make the bread crumbs.
• Roll the goat cheese halves in the bread crumbs and place on a baking dish and bake for ten minutes or until the bread crust is golden brown and the cheese soft and oozing.
• Serve with baguettes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press goat cheese to fit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the edge of goat cheese but not the middle. Sprinkle with salt.
• Bake in the preheated oven until goat cheese is hot and soft and marinara sauce is hot and bubbling, 20 to 25 minutes.
• Remove from the oven and sprinkle with basil.

Steps:

• Prepare dinner plates with a bed of dressed mesclun salad or apple slices.
• In a deep pot, slowly heat to 350 degrees enough vegetable oil to completely submerge the disks when deep fried. While this is heating up, set flour, egg and bread crumbs in a 3 separate shallow plates; dip each disk of cheese in flour, then in beaten egg and finally in fresh bread crumbs, making sure breading completely adheres to all surfaces leaving no cheese exposed.
• With a slotted spoon or skimmer, lower the breaded cheese into the oil. Do not overcrowd or the temperature of the oil will be lowered considerably and the cheese will be greasy. Fry for 45 seconds only or until the crust is deep golden brown. Briefly drain on absorbent towels and serve immediately on garnished plates.
• Variations: you can marinate the goats' cheese first in a mixture of olive oil, crushed black peppercorns, herbs and garlic. Pat dry before breading.
• Mix some ground pecans or walnuts with bread crumbs.
• Before breading, sandwich an anchovy fillet or chopped canned green chilis between two 1/4inch rounds of mozzarella.

Steps:

• Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
• Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
• Preheat oven to 400 degrees.
• Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
• Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
• Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

Steps:

• Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
• For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
• To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
• Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.

Steps:

• Preheat oven to 400°; lightly oil a baking sheet; cut the goat cheese crosswise into six pieces; whisk the egg and water together and place the bread crumbs in a shallow dish.
• Dip the cheese slices into the egg wash, dredge them in the bread crumbs and place them on the baking sheet; bake for 6 minutes or until lightly golden but not melted; cool.