These crunchy disks of goat cheese are irresistible when served with hot tomato salsa. If you want to feign healthiness, you could serve the room-temperature goat cheese over a salad of mixed greens and top it with a drizzle of sherry vinegar.
Game plan: The goat cheese can be fried ahead of time and served cold, though it’s hard to resist eating it all at once!| from: Sante Fe School of Cooking: Flavors of the Southwest , by Susan Curtis and Nicole Curtis Ammerman
- 1Whip eggs and milk together.
- 2Mix cornmeal and peppercorns together.
- 3Place flour on a piece of wax paper.
- 4Combine goat cheese and chile; then divide the mixture into six equal parts. Roll into balls, and flatten at opposite ends for stability.
- 5Dredge the goat cheese mixture in flour, followed by the egg wash, and ending with the cornmeal mixture, being careful to coat the cheese completely.
- 6Heat oil in a skillet over medium-high heat to 375°F and fry the cheese until golden brown. Remove the cheese with a slotted spoon and place on paper towels. Serve with hot tomato salsa.
For the hot tomato salsa:
- 1Heat oil in a saucepan. Sauté onion until golden, adding the garlic during the last minute. Add the cumin, tomatoes, and salt and simmer about 5 minutes, or until flavors come together.
Beverage pairing: Concha y Toro Casillero del Diablo Sauvignon Blanc, Chile. There’s no better pairing for goat cheese than Sauvignon Blanc, so it’s good to stick with the traditional. Few people know that Chilean Sauvignon Blanc is among the world’s best, and this affordable version has everything you need for the pairing: tanginess, citric bite, and generously full fruit.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.