Chèvre Chaud

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

2 thoughts on “Chèvre Chaud”

  1. Gorgeous! What a wonderful combination of ingredients. I must try this with the chevre-style cheese from our local producer very soon. And heirloom tomatoes from the market. And basil from my backyard. And maybe I’ll even seek out some extra-good olive oil in this dish’s honor.

  2. Hi Lisa: I was so excited to see “Taste with the Eyes” on your “Yummy Blog” roll. Thank you!!
    Regarding warm goat cheese, I have made it many ways; including baked, broiled, homemade bread crumbs, using olive oil instead of egg to coat the cheese, chilling in the freezer first, and more.
    This method is my favorite: Form the medallions of the cheese right from the refrigerator, dip in a beaten egg, and press into the Panko so it adheres well, then a quick fry in hot oil. Season immediately.
    My idea to serve on a chiffonade of basil with tomatoes drizzled with olive oil and gray salt came from Caprese Salad, looking for something different than ubiquitous mixed greens.
    Herbed goat cheese is great here too.
    Love to see your dish when you make it.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.