United States / Appetizer
Goat Cheese Cakes
These goat cheese cakes are a combination of soft cheeses and herbs, breaded, and fried.
Ingredients
- goats cheese, room temperature11 oz
- Boursin cheese, 5.2 ounces; room temperature1 package
- ricotta, room temperature4 oz
- butter1 tbsp
- garlic, minced1 tbsp
- shallots, minced1 tbsp
- chives, minced1 tbsp
- thyme, fresh; minced2 tsp
- basil, fresh; minced2 tsp
- tarragon leaves, fresh; minced2 tsp
- flour, for dredging1 cup
- egg, lightly beaten for coating3
- breadcrumbs, about1 cup
- olive oil4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
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.
