Baked and breaded goat cheese rounds are a popular item to add to salads and have been around for many years. There was even a time when you could by goat cheese rounds at Trader Joe’s that were ready to be seasoned. I had some on a salad a few years ago at a restaurant on Orcas Island, WA that were not very good, but it did give me the idea to coat them in a mixture containing crushed pistachios. Here is what I came up with.
3 T crushed pistachios
1 T panko
1 – 5.4 oz package truffle goat cheese
1 egg, beaten
Several turns from a pepper mill
1/2 t fresh thyme
Line a small cookie sheet with parchment paper. In a small bowl mix together the pistachios, panko, pepper and thyme. Crack the egg in a separate bowl and whisk until fluffy. Form the goat cheese into 8 disks, each about 1 1/2 inches in diameter and about 3/8 inch thick. Coat the rounds first in the egg, then in the nut mixture. Place the rounds on the cookie sheet and chill for about 1 hour. Alternatively, these can be stored in an airtight container in the refrigerator for several days.
Preheat the oven to 350. Bake the rounds for about 15 minutes, they should be slightly brown on the bottom. Turn and bake for another 12 – 15 minutes. Let sit for about 5 minutes before serving.
Serve with your favorite salad. For the dressing, I prefer a traditional French vinaigrette to compliment the flavors of the cheese and nuts. I recommend using organic, non GMO, pastured, and fairly traded items; they are better for you, the agricultural workers, the animals and the planet. I wrote a little short story about this topic that you’ll find here.
As always, I love to hear from you so please leave a comment with you thoughts or suggestions.
As Jacques Pepin said; “Happy cooking!”