Goat Cheese Kisses
We don’t believe in guilty pleasure. If something is really and truly pleasurable (not that in-the-moment-arm-lost-in-a-sack-of-flaming-hot-cheetos-you’ll-regret-later faux pleasure), what’s to be guilty about? Our favorite part of embracing real food is the freedom it gives us to bring back the creamy, the crispy, the chocolate-y without feeling any remorse. In true omnivore style, we follow our farm egg breakfast with spoonfuls of sticky seasonal jam, enjoy our kale salad with a side of home fries, save room when eating root vegetable stew for buttery, crisp fruit tart, and never turn down good bacon. We are more than happy to give up the fake, the bad-for-you, the cringe-worthy for food that is truly pleasurable. We love real food for keeping us strong and healthy, deeply satisfied and connected to each other. And these goat cheese kisses love you right back. Bite through a salty, crispy shell to discover warm, creamy, melting cheese on the inside, the tanginess offset by a drizzle of honey or a morsel of earthy, piquant deep red relish. Perfect for this weekend’s celebration of all things romantic and decadent, serve these with a glass of champagne–hold the guilt.
Serves:
Total Time:
- 8 oz chevre
- 1 c flour
- 2 eggs
- 1 c panko breadcrumbs
- salt and pepper to taste
- oil for frying (I used half olive oil/half grapeseed oil)
Instructions:
- Divide cheese into 2 oz portions and roll into walnut-sized balls, then set aside. In three separate bowls, place flour, lightly beaten eggs, and breadcrumbs. Season flour to taste with salt and pepper.
- Dip cheese first in flour, then egg, then breadcrumbs and place on a plate or baking sheet. Freeze for 20 minutes.
- Place oil in a small saucepan to a depth of about 4″. Heat over medium-high heat until a breadcrumb sizzles when dropped in. Fry cheese balls (in batches if necessary) until golden and drain on paper towels or a brown paper sack. Serve warm (with champagne!) with Deep Red Relish or a drizzle of honey.
Deep Red Relish
- 2 medium beets, roasted and diced
- 1 medium watermelon radish, diced
- 1 spring onion or green shallot, sliced thin
- juice of half a lemon or splash of balsamic vinegar
- drizzle of olive oil
- salt & pepper to taste
Instructions:
Combine all ingredients in a small bowl and combine well.