Goat Cheese Cakes

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
Goat Cheese Cakes

Photo: Infrogmation of New Orleans / Wikimedia Commons / CC BY-SA 4.0

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.