Goat Cheese Medallions

"Baked, breaded slices of mild, soft goat cheese make excellent additions to salad, garnishes or crisp/tender appetizers. Very easy, very quick, very good."
 
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photo by alligirl photo by alligirl
photo by alligirl
photo by Sharon123 photo by Sharon123
Ready In:
15mins
Ingredients:
4
Yields:
6 goat cheese slices
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ingredients

  • 8 ounces soft mild goat cheese
  • 1 egg
  • 1 tablespoon water
  • 1 cup fine dry breadcrumb
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directions

  • 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.

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Reviews

  1. Bippie
    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!
     
  2. alligirl
    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!
     
  3. lilsweetie
    I recommend using Panko (JAPANESE bread crumbs) for a better texture. Other than that, great recipe. thanks!
     
  4. atlfitgirl
    Delicious little rounds of heaven! I made these as a part of a tapas style dinner for my BF. I placed these on top of a mixed baby greens salad with vine ripe tomatoes. So elegant and simple! Thanks for sharing!
     
  5. ugogirl
    This is a keeper!! I made these little gems to top our salads and we really loved them. I used them over mixed greens with a raspberry vinaigrette. They were slightly crunchy on the outside and the inside had a warm and creamy consistency. I baked them a little longer then stated and lightly sprayed them with vegetable spray before baking which helps to make the breadcrumbs a little crispier. I also used Italian style breadcrumbs because that is what I had on hand. It really brought the salads over the top. I will be making these again but as an appetizer this time. I plan to try other flavors of goat cheese for a little variety, as suggested by another reviewer. It's so nice to have a recipe that can be used in different ways. Thanks for posting!
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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