Prep 9 mins
Cook 6 mins
Baked, breaded slices of mild, soft goat cheese make excellent additions to salad, garnishes or crisp/tender appetizers. Very easy, very quick, very good.
- 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.
OMG!! These were Fabulous! I sliced mine into thin round with a cheese slicer and got 7 medallions from a 4oz log. I think the 1 cup of breadcrumbs was way over the top and I will only use 1/2 cup or less next time. Cooked these for 6 minutes on one side, flipped and 3 minutes on the other. Golden brown and so warm and yummy! I ate the whole thing on a bead of Mache lettuce blend, thin sliced red onions and a light vinegrette. Thanks soooooooo much!
So delicious and delectably creamy! I used a 6.2 oz. Laura Chenel's Cabecou Chevre, which was marinated in herbs; I sliced into 3 good sized rounds, and followed the directions, using panko, for extra crunch. I served these with crackers, 1 per person and they were gobbled up! Thanks for sharing, sugarpea!
I recommend using Panko (JAPANESE bread crumbs) for a better texture. Other than that, great recipe. thanks!