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Goat Cheese Cakes
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4524748
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.
- Melt butter in a small saucepan over medium-low heat.
- Add the garlic, shallot, chives, thyme, basil and tarragon.
- Cook just until soft and fragrant, about 2 minutes.
- Fold herbs into cheese mixture.
- Cover and refrigerate until mixture is firm, at least 30 minutes.
- When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.
- Dredge each cake in flour, then shake off excess flour.
- Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.
- Heat oil in a large skillet or sauté pan over medium-high heat.
- Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side.
- Drain on a wire rack.