The first time I ever had warm goat cheese was also the first time I ever really started enjoying cheese. I can't remember where I was, but I know I was with my cousin Megan and it was part of a salad and it was in 2008 I think. Since then, I haven't had warm goat cheese. With Megan and Sarah coming for dinner I though it was the perfect opportunity to try and make a warm goat cheese salad. This was last Saturday and to make less work for the evening meal, I decided to do all the prep work for the goat cheese rounds in the morning. This definitely helped because it made the cheese firm with the crust so that it was easier to fry. I served these warm rounds with fresh strawberries, mixed greens and almond slices. The salad was fresh, and the creaminess of the goat cheese was the perfect compliment.
1 cup panko crumbs
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1/2 teaspoon ground pepper
12 ounces goat cheese, in roll form
2 egg whites - beaten until frothy
1. In a bowl, combine the panko crumbs, thyme, parsley, basil and ground pepper.
2. Slice the goat cheese and use your hands to make rounds. Beat the eggs whites in a separate bowl until they are frothy. Dip the goat cheese rounds into the egg white mixture, then the panko mixture and place on a plate. Cover and chill for at least one hour, up to 8 hours.
3. Prepare the salad of mixed greens, strawberries and sliced almonds in a large bowl.
4. Heat olive oil in a skillet over medium high heat. Place the goat cheese rounds on the skillet and let sizzle for about 3 minutes on each side. You want the crust to turn a nice golden brown. Serve warm with salad.
5. For a dressing, mix and taste olive oil, red wine vinegar, honey, and lemon juice.