Crispy Goat Cheese Medallions

by Lauren

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I have a new favorite post work activity since the sun has been staying up later.

Running on the beach barefoot! Now, I’m by no means a runner. I don’t even like running to be honest.

When I run in the sand and through the water, it’s a whole other story. Pure bliss actually…

This week it’s been a perfect 74 degrees with a slight cool breeze and not a cloud in the sky.

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I have found my cure to bad days with these light jogs in the sand. Clouds pose the only obstacle between me and my newly found love.

I’ll muster up the energy one of these days to resort back to yoga on the cloudy days.

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Every crispy on the outside and gooey in the middle foods are pretty much well…the best thing ever.

Cookies, pancakes, brownies, paninis, french toast, quesadillas, muffins…and the list goes on.

These are no exception. The perfect crunch of crust with a tangy gooey surprise inside!

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I’ve seen these little guys on restaurant menus a few times now and have always been so curious.

Well my friends, they melted my heart just as expected.

I couldn’t let the left over egg from breading these go to waste so I scrambled it up. Then of course I had to dig into one of these fresh out of the oven. I couldn’t let either of them get cold, so I ate them together.

It was an accidental ingenious combination that I talked Chrissy into trying later that night. She loved it too and so, we called it dinner.

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Crispy Goat Cheese Medallions

Ingredients

4 (1/4 inch) slices herbed goat cheese

1/4 cup panko bread crumbs

1 teaspoon olive oil

1/4 cup all purpose flour

1 egg, lightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Preheat oven to 375 degrees. Freeze goat cheese for 20 minutes so it is easier to slice.

Mix bread crumbs with olive oil, salt and pepper in a small bowl. Pour flour onto a plate. Crack egg into small bowl. Dip medallion into flour, egg and then the bread crumbs. Press down lightly on each side.

Lay on foil lined baking sheet and bake for 15 minutes, until golden and crisp. Serve over a light salad or with scrambled eggs!

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From the Little Yellow Kitchen,

Lauren

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9 Comments to “Crispy Goat Cheese Medallions”

  1. I’ve seen these in restaurants too! The first time it came on a beet salad with no warning, so I investigated and was delighted. I NEED to make these!

  2. Ahh I’ve been wanting to make seared goat cheese for a while! My SIL does it over salads often and I LOVEEE it!!

  3. Ooo, how easy and elegant are these? Love ’em, Lauren!

  4. Lauren

    Thanks! They are pretty darn good with scrambled eggs.

  5. Lauren
  6. Lauren

    These are actually baked, not seared, but I wonder how seared would be?! Hmmm..

  7. Lauren

    Oooh yes they would be great with beets!

  8. Made these last night. So easy and delicious! The were the perfect topper for an elegant salad! Thanks for the recipe. They’ll stay in my kitchen repertoire.