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.
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Crispy, creamy, and irresistible, pan-fried goat cheese is the perfect appetizer for entertaining or a casual late-summer snack. Coated in a mix of panko and classic breadcrumbs, each bite delivers a satisfying crunch while the cheese inside remains soft and tangy. Served with fresh garden vegetables and homemade sourdough bread, this dish makes a beautiful crudité platter. Don’t forget to try it alongside whipped feta dip or mini versions of the chorizo goat cheese burger with tomato chow chow for more bold, shareable appetizers.
Why You’ll Love This Recipe
- Perfect Texture – Crispy on the outside, creamy on the inside—each bite is a flavor and texture delight.
- Versatile Serving – Pairs beautifully with vegetables, bread, or a fresh salad, making it ideal for sharing.
- Sweet & Spicy Finish – Raspberry hot honey adds a tangy, subtly spicy sweetness that complements the tang of goat cheese.
Key Ingredients in This Recipe
- Goat cheese – Also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. The most common goat cheese in America is fresh chèvre found in log form. In this recipe I re-shape and batter the log of before frying it until crispy. The cheese softens but does not melt as it cooks.
- Honey – Make sure the only ingredient on the back is honey! There should be no other additives (such as corn syrup or sugar syrup). Look for raw, unfiltered honey.
- Panko breadcrumbs – Panko breadcrumbs make a great crust on fried foods and, because they are lighter, they absorb less oil than other breadcrumbs, keeping the cheese crispier. I use a combination of both plain and panko.
- Plain breadcrumbs – I love making my own breadcrumbs out of leftover stale bread. Simply add to a food processor or blender and pulse until ground. They can be made ahead of time and stored in an airtight container.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the goat cheese discs sit in olive oil for 30 minutes before dredging. This step adds richness, helps the breadcrumbs adhere better, and enhances browning for a perfectly crisp crust.
Swaps and Substitutions
- Honey: Substitute Mike’s Hot Honey or regular raw honey if raspberries aren’t available.
- Breadcrumbs: Use all panko for a lighter crunch, or all plain breadcrumbs for a denser crust.
- Vegetables: Swap seasonal vegetables depending on availability—bell peppers, cherry tomatoes, or zucchini work well.
- Cheese: Fresh chèvre is ideal, but a soft goat cheese log or burrata could work for a milder variation.
How to Make Pan-Fried Goat Cheese with Hot Raspberry Honey (Step-by-Step)
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.
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.
Step 3: Assemble the dredge.
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.
Step 5: Fry the first side.
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.
Step 7: Assemble and serve.
Add the goat cheese to a large platter and arrange the vegetables and bread around the cheese. Serve immediately.
How to Serve Pan-Fried Goat Cheese
- Arrange the goat cheese in the center of a platter and surround with fresh veggies and toasted bread for a stunning crudité display.
- Drizzle the raspberry hot honey over the fried cheese right before serving.
- Serve as part of a cheese board with cured meats and fresh fruit.
- Add a simple frisée or arugula salad underneath for an elegant presentation.
How to Store Pan-Fried Goat Cheese
- Raspberry Hot Honey: Store in an airtight container in the fridge for up to 2 weeks.
- Cooked Goat Cheese: Best served immediately. If needed, store separately in the fridge for up to 1 day and reheat in a 350°F oven for 3–4 minutes to regain crispiness.
- Vegetables: Prep and store separately to keep them crisp.
FAQ – Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the goat cheese discs and dredge them, then refrigerate for up to 1 day. Fry just before serving to retain crispiness.
Can I use frozen raspberries for the hot honey?
Absolutely. Just thaw slightly before combining with the honey.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs alone will work, though the texture will be slightly denser and less crispy.
Can I bake the goat cheese instead of frying?
Yes. Bake at 375°F for 6–8 minutes or until golden. The texture will be slightly different but still delicious.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- Butternut Squash, Quinoa and Kale Salad
- Chorizo Goat Cheese Burger with Tomato Chow Chow
- Whipped Feta Dip
- Bacon Wrapped Dates
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pan-Fried Goat Cheese with Raspberry Hot Honey
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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.
Notes:
Let the goat cheese discs sit in olive oil for 30 minutes before dredging. This step adds richness, helps the breadcrumbs adhere better, and enhances browning for a perfectly crisp crust.
Nutrition:
Calories: 813kcal | Carbohydrates: 67g | Protein: 9g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 348mg | Potassium: 163mg | Fiber: 3g | Sugar: 38g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg
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