Goat Cheese Medallions Recipes

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GOAT CHEESE MEDALLIONS



Goat Cheese Medallions image

Baked, breaded slices of mild, soft goat cheese make excellent additions to salad, garnishes or crisp/tender appetizers. Very easy, very quick, very good.

Provided by sugarpea

Categories     Cheese

Time 15m

Yield 6 goat cheese slices

Number Of Ingredients 4

8 ounces soft mild goat cheese
1 egg
1 tablespoon water
1 cup fine dry breadcrumb

Steps:

  • Preheat oven to 400°; lightly oil a baking sheet; cut the goat cheese crosswise into six pieces; whisk the egg and water together and place the bread crumbs in a shallow dish.
  • Dip the cheese slices into the egg wash, dredge them in the bread crumbs and place them on the baking sheet; bake for 6 minutes or until lightly golden but not melted; cool.

PORK MEDALLIONS TOPPED WITH GOAT CHEESE AND APPLE RAISIN CINNAMON COMPOTE



Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

12 (4-ounce) pork loin medallions
1 cup all-purpose flour seasoned with salt and freshly ground black pepper
1/4 cup canola oil
8 Granny Smith apples, peeled, cored and sliced
1/4 cup raisins
1 cup veal stock
2 teaspoons ground cinnamon
1/4 cup butter
1 (5-ounce) log goat cheese, crumbled

Steps:

  • Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

  • Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
  • For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
  • Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
  • Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

FRIED GOAT CHEESE



Fried Goat Cheese image

Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.

Provided by Lynn in MA

Categories     < 15 Mins

Time 12m

Yield 6-8 Medallions, 4 serving(s)

Number Of Ingredients 13

6 ounces chevre cheese or 6 ounces goat cheese, log
3/4 cup panko breadcrumbs
1/2 teaspoon dried oregano
1/3 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1 pinch salt and pepper
1 egg, beaten with a little water
1/3 cup flour
1 1/2 cups olive oil
1/3 cup honey, for drizzling
2 roasted red peppers, minced, for garnish
12 slices baguette

Steps:

  • 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
  • 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
  • 3. In another bowl, lightly beat the egg with a little water.
  • 4. In a third bowl, place the flour.
  • 5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
  • 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
  • 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
  • 8. Remove from the oil and drain/blot on a paper towel.
  • 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
  • These medallions would also be great served atop a green salad.

ROASTED BEET SALAD WITH GOAT CHEESE



Roasted Beet Salad with Goat Cheese image

This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!

Provided by hannahclevenger

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

5 medium beets
1 drizzle olive oil
salt and ground black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
½ cup dry bread crumbs
1 (4 ounce) log goat cheese, cut into small medallions
1 cup canola oil
1 (8 ounce) package mixed salad greens
2 tablespoons roasted sunflower seeds, or to taste
2 tablespoons balsamic vinaigrette dressing, or to taste

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
  • Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
  • Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
  • Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
  • Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
  • Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
  • Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g

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