Cookbook:Goat Cheese Cakes

Goat Cheese Cakes
Category	Cheese recipes
Servings	8 cakes
Time	1 hour
Difficulty

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These goat cheese cakes are a combination of soft cheeses and herbs, breaded, and fried.

Ingredients

• 11 ounces goat cheese, room temperature
• 1 package (5.2 ounces) Boursin brand cheese, room temperature
• 4 ounces ricotta cheese, room temperature
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon minced chives
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh tarragon
• 1 cup flour, for dredging
• 3 eggs, beaten lightly to make an egg wash
• About 1 cup bread crumbs
• 4 tablespoons olive oil

Procedure

1. In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.
2. Melt butter in a small saucepan over medium-low heat.
3. Add the garlic, shallot, chives, thyme, basil and tarragon.
4. Cook just until soft and fragrant, about 2 minutes.
5. Fold herbs into cheese mixture.
6. Cover and refrigerate until mixture is firm, at least 30 minutes.
7. When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.
8. Dredge each cake in flour, then shake off excess flour.
9. Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.
10. Heat oil in a large skillet or sauté pan over medium-high heat.
11. Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side.
12. Drain on a wire rack.