This recipe is inspired by Chef Alice Waters famous baked goat cheese salad she serves at her Berkley restaurant, Chez Panisse.
I love the crisp outer shell that forms when tossing it in a mixture of panko and classic breadcrumbs before it’s pan fried. I turn it into an appetizer meant for sharing by serving it with assorted garden vegetables and bread for a crudité platter. The types of vegetables can easily be swapped out depending on the season, but for this late summer version I choose to serve it with carrots, cauliflower, cucumber, snap peas, radish and homemade sourdough bread.
When making the raspberry hot honey, strain the sauce so it becomes a thin syrup rather than jam. Save the solids for a smoothie so it doesn’t go to waste.
Combine honey and raspberries in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes. Strain, pressing down on the mixture with a spoon. Set aside until ready to use or refrigerate in an airtight container up to 2 weeks.
For the goat cheese:
Use your hands to shape the goat cheese into a ½”-thick disc. Add to a shallow bowl and add ¼ cup of the olive oil then add the goat cheese disc and turn to coat and let sit for 30 minutes.
In one medium mixing bowl add the egg and whisk then add the plain and panko breadcrumbs to another medium bowl, stirring to combine.
Add the goat cheese to the egg mixture and toss to coat then add to the breadcrumbs, pressing down lightly so the breadcrumbs adhere to the cheese.
Heat a small nonstick sauté pan over medium heat, add the remaining olive oil and heat through. Add the goat cheese and fry until golden brown, about 2 minutes.
Carefully flip the goat cheese with a plastic spatula and continue to fry until the other side is golden brown, about an additional 2 minutes. Remove to a paper towel lined plate and set aside until ready to serve.
Add the goat cheese to a large platter and arrange the vegetables and bread around the cheese. Serve immediately.
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