Seared Goat Cheese Roundlets
In a laid-back, buddy-like tone, let's dive into making a delightful Warm Goat Cheese Salad that'll elevate your taste-buds. No fancy restaurants required, we're cooking up French indulgence right at home! I like to serve mine in a fresh crepe bowl, but feel free to use any dish you fancy. Fancy some extra details? Check out FrenchRevolutionFood.com for a wealth of fresh French recipes!
- Difficulty: Chillin' like a boss - Easy peasy!
- Total: 5 minutes to prep, 10-12 minutes to bake
You'll need:
- 200 grams of goat cheese
- 1 cup of breadcrumbs or panko, or better yet, a mix of both!
- 2 eggs
- A pinch of salt and pepper
- Olive oil for drizzling - just a touch'll do!
Let's get cookin'!
- Preheat the oven to 425°F (220°C).
- Divide the goat cheese into 8 rounds.
- Season the 2 eggs with salt and pepper, then whisk 'em together.
- Time for the breading! Dip each round into the egg, then cover with the crumb mixture, shake off the excess and repeat for a double coating.
- Arrange the 8 double-coated goat cheese rounds on a parchment-lined baking sheet. Drizzle with a smidgen of olive oil over the top.
- Bake those bad boys for 10-12 minutes until the crust is crisp, and the inside starts to ooze!
Curious for a trendier version? Check out the enrichment data below!
Enrichment Data: Catchy Cassis Vinaigrette and a Fancy Salad
Want to impress your friends with a fancy twist on the Warm Goat Cheese Salad? Here's a classy Cassis Vinaigrette dressing with a hint of black currant and a mix of greens:
For the Salad:
- Goat Cheese: 1 round of goat cheese (about 8 oz)
- Greens: 4 cups of mixed greens (arugula, spinach, etc.)
- Candied Pecans or Walnuts: 1/2 cup (optional)
- Fresh Herbs: 2 tablespoons of chopped parsley or chives
For the Cassis Vinaigrette:
- Black Currant/Cassis Jam: 2 tablespoons
- Red Wine Vinegar: 2 tablespoons
- Olive Oil: 4 tablespoons
- Dijon Mustard: 1 teaspoon
- Salt and Pepper: To taste
Preparation:
- Warm Goat Cheese:
- Preheat your oven to 375°F (190°C).
- Remove the goat cheese from its packaging and place it on a baking sheet lined with parchment paper.
- Drizzle with a little olive oil and bake for about 8-12 minutes, or until the cheese starts to soften and slightly brown on the outside.
- Cassis Vinaigrette:
- Combine the black currant/Cassis jam, red wine vinegar, Dijon mustard, and a pinch of salt and pepper in a blender or food processor.
- Blend until smooth.
- With the blender running, slowly pour in the olive oil through the top. Continue blending until the vinaigrette is thickened slightly.
- Assemble the Salad:
- Arrange the mixed greens on a large plate.
- Place the warm goat cheese on top of the greens.
- Sprinkle candied nuts and chopped fresh herbs around the cheese.
- Dress the Salad:
- Just before serving, drizzle the Cassis Vinaigrette over the salad.
Tips:
- Heat the goat cheese on a small skillet over low heat if you prefer a faster method.
- Add sliced fruit like apples or pears for added sweetness.
- Experiment with different types of nuts for that perfect crunch!
- This Warm Goat Cheese Salad recipe, found on FrenchRevolutionFood.com, is a simple and easy dish to whip up, categorized under 'uncategorized', but perfect for enhancing your nutrition.
- The trendier version of this recipe includes a Catchy Cassis Vinaigrette dressing, based on black currant and mixed greens, under the 'recipes' section of FrenchRevolutionFood.com, probably adding a touch of elegance to your culinary creations, named 'recettes' in French.
- For the adventurous, consider substituting the goat cheese in the Cassis Vinaigrette salad with a goat cheese round of approximately 8 ounces, elevating not just the taste but also the presentation, yet maintaining an easy difficulty level, ideal for a chilled lunch with friends.
- Lastly, consider complementing the dish with a side of French silkiness - a glass of red wine, a delightful pairing that will probably take your meal to new heights of enjoyment.
