Equipment
Ingredients
Goat Cheese
- 200 g goat cheese log, chilled
Breading Station
- 50 g all-purpose flour
- 1 egg
- 75 g panko breadcrumbs
- 60 ml neutral oil
Tomato Salsa
- 150 g cherry tomatoes, quartered
- 30 g red onion, finely diced
- 5 g fresh basil, chiffonade
- 15 ml extra virgin olive oil
- 10 ml red wine vinegar
- g salt
- g black pepper
Garnish
- 15 ml honey
Nutrition (per serving)
Method
Slice the well-chilled goat cheese log into 8 equal medallions, about 1.5 centimeters thick.
Set up a breading station using three shallow bowls: place the flour in the first, whisk the egg in the second, and place the panko breadcrumbs in the third.
Coat each goat cheese medallion completely in flour, shaking off any excess. Dip into the beaten egg, ensuring it is fully moistened, and then press firmly into the panko breadcrumbs so the entire surface is covered.
Place the breaded medallions on a small tray and place them in the freezer for 15 minutes. This chilling step is mandatory to prevent the cheese from melting completely before the crust browns.
While the cheese chills, combine the quartered cherry tomatoes, finely diced red onion, fresh basil, extra virgin olive oil, red wine vinegar, salt, and black pepper in a mixing bowl. Toss gently and set aside to macerate.
Heat the neutral oil in a frying pan over medium-high heat until it reaches 180°C (350°F), or until a breadcrumb immediately bubbles vigorously when dropped in.
Carefully lower the chilled goat cheese medallions into the hot oil. Fry for 1 to 2 minutes per side until the panko crust is deeply golden and crispy.
Remove the fried cheese from the pan using a slotted spoon or tongs and transfer briefly to a plate lined with paper towels to drain excess oil.
Spoon a generous bed of the fresh tomato salsa onto serving plates. Place two warm, crispy goat cheese medallions on top of the salsa per portion, and drizzle lightly with honey just before serving.
Chef's Notes
- Slicing soft cheese like goat log can be messy. A length of unflavored dental floss pulled straight down through the log yields perfect, clean cuts without squashing the cheese.
- For the ultimate flavor profile, use a hot honey infused with chili flakes instead of regular honey to add a touch of sweet heat.
- Do not skip the freezing step. Soft cheeses have a very low melting point and will turn into a puddle in the pan before the breadcrumbs have a chance to toast if they start at room temperature.
- Ensure your salsa tomatoes are kept at room temperature. Cold tomatoes have muted flavor and a mealy texture.
Storage
Refrigerator: 1 day — Store salsa and cheese separately. Cheese will lose crispness.
Freezer: 1 month — Can be frozen raw after breading. Fry directly from frozen.
Reheating: Reheat fried cheese in an oven at 200C/400F for 5 minutes. Do not microwave.
