Goat Cheese Medallions Recipes

PINK BEET RISOTTO WITH CRISPY GOAT CHEESE MEDALLIONS

Steps:

• Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper.
• For the risotto: Combine the broth with 2 cups water in a large pot over high heat. Bring to a boil, then reduce the heat to a low gentle simmer.
• Meanwhile, heat the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes.
• While the onions cook, run a knife over the shredded beets to chop them into rice-size pieces, or remove the shredding blade from the food processor, insert the chopping blade, add the beets and pulse to chop.
• Add the beets and garlic to the Dutch oven. Season with salt and pepper. Add the rice and stir well to combine. Cook, stirring occasionally, to gently "toast" the rice, about 1 minute. Stir in the wine or vermouth and let cook until the liquid is absorbed. Add 1 1/2 cups of the hot broth, stir, then let simmer, stirring regularly, until the broth is absorbed, 3 to 5 minutes. Continue adding the remaining hot broth about 1 cup at time, stirring regularly and letting it absorb before adding more. Keep stirring in the hot broth until the risotto is loose and creamy and the grains of rice are tender with a tiny hint of an al dente bite (you may not use all of the broth), about 25 minutes total.
• Remove from the heat and stir in the butter, grated cheese and the 2 ounces goat cheese. Stir until evenly incorporated. Taste and adjust the seasoning with more salt and pepper, as needed.
• While the risotto cooks, make the goat cheese medallions: Slice the goat cheese into 3/4-inch-thick rounds. If desired, use your hands to gently form each into a heart shape.
• Put the flour and panko in two separate shallow baking dishes. Season each with a pinch of salt. In a third dish, beat the egg with 2 tablespoons water until frothy.
• Dip each of the goat cheese medallions in the flour until well coated, then dip into the egg, then finally in the panko until fully coated, then back into the egg, then again in the panko for a final coat. (The double panko coat will make these extra crunchy!)
• Place the medallions on the prepared baking sheet, drizzle with olive oil and bake until crunchy and golden, about 10 minutes.
• Divide the risotto into serving bowls and top with the crispy goat cheese medallions. Serve immediately.

FRIED GOAT CHEESE

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.

GOAT CHEESE MEDALLIONS

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.