Sep 16, 2020

Pan-Fried Goat Cheese with Hot Raspberry Honey

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.

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Pan-Fried Goat Cheese with Raspberry Hot Honey

Ingredients:

For the hot raspberry honey:

  • ¼ cup honey
  • ¼ cup raspberries
  • ¼ teaspoon crushed red pepper flakes

For the goat cheese:

  • 1 8-ounce log goat cheese
  • ½ cup extra-virgin olive oil divided
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ½ cup panko breadcrumbs

For serving:

  • Grilled bread
  • Carrots peeled
  • Cucumber sliced on the bias

Instructions:

For the hot raspberry honey:

  • 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.

For serving:

  • Add the goat cheese to a large platter and arrange the vegetables and bread around the cheese. Serve immediately.

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