This recipe for crispy fried, breaded goats cheese is severely tasty. It’s an ideal snack, starter, social gathering meals or primary dish with a inexperienced salad. We warn you – it’s very moreish!
SERVES 4
Lively time: quarter-hour
Cooking time: 4 minutes
INGREDIENTS
7 oz. (200 g) quince paste
2 tbsp sherry vinegar
8 g floor Espelette or Aleppo pepper
1 tbsp lemon juice (from about ½ lemon)
1 tbsp dried thyme
1 cup (3½ oz./100 g) dried breadcrumbs
1 × 8-oz. (230-g) bûche de chèvre frais (recent goat cheese log)
Scant ½ cup (2 oz./50 g) all-purpose flour
1 egg
Additional-virgin olive oil
Salt
METHOD
Place the quince paste, vinegar, Espelette or Aleppo pepper, and lemon juice in a meals processor. Mix till easy. Switch to a small serving bowl.
Mix the thyme and breadcrumbs in a big bowl. Minimize the cheese log into 12 equal rounds and coat them frivolously with flour.
Beat the egg in a bowl utilizing a fork. Brush the cheese rounds with the egg, then gently roll them within the breadcrumb combination to coat.
Drizzle a bit olive oil into a big nonstick skillet and heat over excessive warmth. Prepare dinner the breaded cheese slices for about 2 minutes on either side, till golden and crisp. Season with a bit salt.
Switch to a plate lined with paper towel to empty.
Serve instantly with the quince paste.
Tip from TGLF: For those who can’t get quince paste, plum or fig jelly/paste are a great substitute
Extracted from The Full E-book of Cheese: Historical past, Strategies, Recipes, Ideas by Anne-Laure Pham and Mathieu Plantive (Flammarion, 2024).
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