Ingredients:
1 small log (4-6 oz.) of goat cheese, chilled
1 egg
1 c. Panko bread crumbs
1/2 c. flour
2 tsp. smoked paprika
1/2 tsp. sea salt
EVOO for frying (we recommend a Medium EVOO)
1/4 c. Pink Grapefruit White Balsamic
2 Tbsp. honey
1/2 tsp. sea salt
Slice the log of goat cheese into eight even-size pieces.
Prepare a dredging station. In one shallow bowl, whisk the egg; in a second shallow bowl, place the bread crumbs, flour, paprika, and salt. Dip each piece of cheese first in the crumb mixture to lightly coat, then in the edge, then in the crumb mixture again to coat completely.
Place on a cookie sheet and freeze for at least 1 hour.
Drizzle at least 1/4 inch of EVOO into a frying pan and heat to about 350F over medium-high heat. Place the goat cheese rounds in the pan, and fry until golden brown on the bottom (about 2-3 minutes). Carefully turn the rounds and cook the other side until browned. Do not crowd the pan.
Place the cheese on a paper towel lined plate.
In a small saucepan over medium heat, combine the balsamic, honey, and sea salt. Bring to a boil and immediately turn to low heat. Simmer until the sauce has reduced and coats the back of a spoon. Should be golden in colour.
Transfer cheese to a serving plate and drizzle with reduction.
*Note* Can also try this recipe with Halloumi cheese, as we did. Fries very nicely!
