37 minutes
Delight your palate with these exquisite herb-crusted goat cheese medallions, offering a harmonious blend of creamy tanginess and aromatic herbs encased in a golden, crispy Melba toast coating. Perfectly paired with robust salads, these medallions elevate any meal to gourmet status.
White Melba Toasts, finely ground
0 oz
teaspoons
Eggs, beaten
each
tablespoons
Fresh Thyme, minced
tablespoons
Chives, minced
tablespoons
Firm Goat Cheese
0 oz
Extra Virgin Olive Oil, for brushing
as needed
1. Crumb Coating
In a food processor, pulse Melba toasts until fine crumbs form, approximately 1½ minutes. Transfer to a bowl and blend with black pepper.
2. Egg Mixture
In a separate bowl, whisk together eggs and Dijon mustard until smooth.
3. Herb Mix
Stir together minced thyme and chives in a small dish.
4. Cheese Prep
Cut goat cheese using kitchen twine or dental floss into 12 equal-sized portions. Shape each portion into a ball, then gently roll in the herb mixture for a light coating.
5. Breading
Dip six cheese balls into the egg mixture, ensuring even coverage, then dredge in Melba toast crumbs, pressing to adhere. Flatten each ball into a disk approximately 1½ inches across and 1 inch tall, and place on a baking sheet. Repeat with remaining cheese balls.
6. Freeze
Place baking sheet in the freezer until cheese disks are firm, around 30 minutes. For longer storage, wrap tightly in plastic and freeze up to one week.
7. Bake
Preheat the oven to 475°F with the rack in the top position. Brush the frozen cheese disks with olive oil on all sides. Bake until crumbs are golden and cheese feels soft, 7-9 minutes (extend to 9-12 minutes if starting from completely frozen).
8. Serve
Carefully lift the baked goat cheese medallions with a thin spatula onto a paper towel–lined plate. Let them cool for about 3 minutes, then serve atop your favorite greens for a delightful contrast of textures and flavors.
Opt for a high-quality, artisanal brand of fresh and tangy goat cheese with a firm texture for slicing and frying.
Chill breaded goat cheese medallions in the refrigerator for at least 15 minutes before frying to help the coating adhere and prevent the cheese from melting too quickly.
Serve the goat cheese medallions warm with the cheese slightly gooey and the crust crisp, accompanied by salad greens, honey, balsamic reduction, or fruit compote.
Aim for uniform thickness when cutting your goat cheese into medallions for even cooking and a consistent crispy exterior. Use unwaxed dental floss or a chilled sharp knife for cleaner cuts.
Use a non-stick or well-seasoned cast-iron skillet and ensure the oil is around 350°F (175°C) for ideal frying without burning or melting the cheese.
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