69 minutes
Delightful crispy goat cheese medallions coated with fresh herbs and crunchy Melba toast crumbs, baked to perfection.
White Melba Toasts
0 oz
teaspoons
each
tablespoons
Fresh Thyme, minced
tablespoons
Chives, minced
tablespoons
Firm Goat Cheese
0 oz
to taste
1. Prepare Melba Toast Crumbs
Place the white Melba toasts in a food processor and pulse for about a minute and a half until you achieve a coarse breadcrumb consistency. Transfer these crumbs to a bowl and mix in the black pepper, ensuring the seasoning is evenly distributed.
2. Prepare Egg Mixture
In a separate bowl, whisk together the large eggs and Dijon mustard until the mixture is smooth and well-combined.
3. Prepare Herb Mixture
In a small bowl, combine the minced fresh thyme and minced fresh chives.
4. Coat Goat Cheese
Divide the firm goat cheese into 12 equal pieces and roll each piece into a ball. Press them into the herb mixture, ensuring each piece is evenly coated. Use a piece of twine or dental floss to slice through the cheese if needed to create clean, even rounds.
5. Bread the Cheese
Dip each herb-coated cheese piece into the egg mixture, making sure it's fully covered, then roll it in the Melba crumbs until it is completely coated. Place the coated cheese rounds on a baking sheet and press them gently to flatten into disks.
6. Freeze the Cheese Rounds
Freeze the cheese rounds on the baking sheet for about 30 minutes, or until they are firm. If you prefer, you can freeze them for up to a week.
7. Preheat Oven
Preheat your oven to 475 degrees, positioning the rack in the upper-middle position.
8. Bake the Cheese Rounds
Once the cheese rounds are firm, brush them lightly with extra-virgin olive oil. Arrange the rounds on a baking sheet and bake for 7 to 9 minutes. If the rounds are fully frozen, extend the baking time to 9 to 12 minutes. Keep a close eye on them; you want them to be golden brown and crispy.
9. Cool and Serve
After baking, use a thin metal spatula to transfer the cheese medallions to a paper towel-lined plate to cool for about 3 minutes. Serve these crispy herb-crusted goat cheese medallions warm.
For the best crust, use a three-step breading process. Dust the medallions lightly in flour, dip in beaten egg, and then coat with a mixture of breadcrumbs and finely chopped herbs. The flour helps the egg adhere, and the egg, in turn, helps the breadcrumb mixture stick. Ensure each medallion is thoroughly coated at each stage for a uniform crust.
Opt for a firm, aged goat cheese as opposed to a fresh, creamy one. It should be chilled, making it easier to slice without crumbling and will hold up better during the crusting and cooking process.
Use a neutral oil with a high smoke point, like canola or grapeseed oil, for frying. Heat the oil to around 350°F (175°C) – a cooking thermometer can help maintain this temperature. Too low, and the cheese will absorb oil and become greasy; too high, and the breading will burn before the cheese warms through.
Use a piece of dental floss or a sharp knife dipped in hot water to cleanly slice through the goat cheese without sticking. Aim for uniform thickness in each medallion to ensure even cooking.
Fry the medallions in small batches to avoid overcrowding and oil temperature drop. Each side should take about 1-2 minutes until golden brown. Overcooking can cause the cheese to melt excessively and lose its shape.
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