Goat cheese medallions are dipped in beaten egg then dredged in Panko Japanese Style Breadcrumbs. Briefly fried until golden in hot peanut oil. Seasoned with salt and pepper.
I place the Chèvre Chaud on a mound of Chiffonade of Fresh Basil with Rosso Bruno Tomatoes, Drizzled with Olea Farm Olive Oil from Templeton, CA , Gray Salt, and Warmed Dry-Cured Olives.
The Rosso Bruno tomato is a hybrid cross of a couple of wild tomato lines from Europe.
Olea Farm Arbequina Olive Oil – Very smooth taste. Elegantly flavored with the freshness of green cut grass. Intense green color. Stong nose of green aromas, honey sensation in your mouth and at the same time sweet and pungent in your throat.
China Pattern: Laure Japy “Figari” Porcelaine de Limoges France