Breaded Goats Cheese Recipes

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BREADED GOAT'S CHEESE

Provided by Food Network

Categories     appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 6



Breaded Goat's Cheese image

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.

2 portions washed salad greens like mesclun tossed with vinaigrette or 2 Granny Smith apples, cored and cut into wafer thin rounds
Vegetable oil for frying
1/4 cup flour
1 egg lightly beaten
1 1/2 cups fresh white bread crumbs
Eight 1 1/2 round 1/2-inch thick disks of fresh goat's cheese

CRISPY FRIED GOAT CHEESE

A delicious recipe for every goat cheese lover! Ready in less than 10 minutes.

Provided by farizanahmad

Time 10m

Yield Serves 4

Number Of Ingredients 4



Crispy Fried Goat Cheese image

Steps:

  • Dredge each cheese in sequence of: egg, breadcrumbs, egg and breadcrumbs again.
  • On medium heat, fry with olive oil until golden. Flip, turn the cheese to make sure it is cooked on every side.
  • Serve along sweet chilli sauce and some salad.

200 grams goat cheese/Chevre, sliced
2 eggs, lightly beaten
1 cup breadcrumbs
3-4 tbsp olive oil

BAKED BREADED GOAT CHEESE

My sister-in-law told me about this recipe which she got from Paula Dean. Goat cheese marinated in olive oil, breaded and baked. This is one of my favorite ways to eat goat cheese!

Provided by TJW2725

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6



Baked Breaded Goat Cheese image

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.

8 ounces goat cheese
2 tablespoons mixed Italian herbs
1/2 cup breadcrumbs
2 tablespoons olive oil
salt
pepper

GOAT CHEESE AND FIG QUICK BREAD

Here's a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It's got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you'd like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf's pleasantly crumbly, and best enjoyed cut into thick slices.

Provided by Dorie Greenspan

Categories     snack, breads, quick breads, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15



Goat Cheese and Fig Quick Bread image

Steps:

  • Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
  • Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
  • In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
  • Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
  • Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

Nonstick cooking spray or butter
4 ounces/115 grams very cold soft goat cheese
4 moist, plump dried figs (such as Kalamata), cut into 1/4-inch bits
1/3 cup/20 grams finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 3/4 cups/225 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 large eggs, at room temperature
1/3 cup/80 milliliters whole milk, lukewarm
1/3 cup/80 milliliters olive oil
1 tablespoon honey
1 clementine or 1/2 tangerine

BAKED GOAT CHEESE

You need just 4 ingredients for this bubbling hot, cheesy, baked goat cheese appetizer. Serve fresh out of the oven with crostini or garlic bread for dipping.

Provided by chpmnk42

Categories     Cheese Appetizers

Time 25m

Yield 4

Number Of Ingredients 4



Baked Goat Cheese image

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.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 18.7 g, Cholesterol 47.3 mg, Fat 20.3 g, Fiber 3.3 g, Protein 14.6 g, SaturatedFat 12.6 g, Sodium 804.9 mg, Sugar 12.5 g

1 (8 ounce) goat cheese log
2 cups marinara sauce
¼ teaspoon kosher or sea salt
¼ cup fresh basil, cut into ribbons

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings, appetizer

Time 8h20m

Yield Four servings

Number Of Ingredients 9



Alice Waters's Baked Goat Cheese with Salad image

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.

Nutrition Facts : @context http, Calories 884, UnsaturatedFat 42 grams, Carbohydrate 75 grams, Fat 56 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 8 grams, TransFat 0 grams

4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
3/4 cup virgin olive oil, plus oil for greasing the baking dish
4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs
1 cup fine, fresh bread crumbs
2 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste
1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)
16 garlic toast slices (see recipe)

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