Goat Cheese Cakes
These goat cheese cakes are a combination of soft cheeses and herbs, breaded, and fried.
Total Time
1 hour
Servings
8 cakes
11 ounces goat cheese, room temperature
1 package (5.2 ounces) Boursin brand cheese, room temperature
4 ounces ricotta cheese, room temperature
1 tablespoon butter
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon minced chives
2 teaspoons minced fresh thyme
2 teaspoons minced fresh basil
2 teaspoons minced fresh tarragon
1 cup flour, for dredging
3 eggs, beaten lightly to make an egg wash
About 1 cup bread crumbs
4 tablespoons olive oil
In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.
Melt butter in a small saucepan over medium-low heat.
Add the garlic, shallot, chives, thyme, basil and tarragon.
Cook just until soft and fragrant, about 2 minutes.
2 minutes
Fold herbs into cheese mixture.
Cover and refrigerate until mixture is firm, at least 30 minutes.
30 minutes
When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.
Dredge each cake in flour, then shake off excess flour.
Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.
Heat oil in a large skillet or sauté pan over medium-high heat.
Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side.
1–2 minutes
Drain on a wire rack.