Goat Cheese Medallions

Recipe by Beth Vogt.

Photography By Maria Khoroshilova | November 22, 2018

Ingredients

SERVINGS: 12 Serving(s)
  • 8 ounces goat cheese
  • 4 ounces softened cream cheese
  • ½ teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • ½ tablespoon fresh oregano, finely chopped
  • ½ teaspoon garlic, minced
  • Dash of salt and pepper
  • Dash of honey
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 2 tablespoons oil

Instructions

Mix the cheeses, herbs, garlic, salt, pepper and honey together in a bowl.

Form 2 dozen 1-ounce balls from the mixture. Flatten the balls into 50-centpiece-sized pieces.

Add the eggs and breadcrumbs to separate bowls. Mix the eggs with a fork.

Dip each goat cheese medallion in the eggs and then the breadcrumbs to coat evenly on both sides.

Heat the oil in a pan and pan-sear the medallions on both sides. Remove to a paper-towel-lined plate.

The medallions can be served on a salad, like at Worthington’s Over the Counter Restaurant, which Beth coowns, where they are featured in the “Route 23” salad with spring mix, balsamic-marinated shallots, strawberries, candied walnuts and a house dressing. Or, they can be served on their own as an appetizer with strawberry sauce drizzled on top.

Ingredients

SERVINGS: 12 Serving(s)
  • 8 ounces goat cheese
  • 4 ounces softened cream cheese
  • ½ teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • ½ tablespoon fresh oregano, finely chopped
  • ½ teaspoon garlic, minced
  • Dash of salt and pepper
  • Dash of honey
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 2 tablespoons oil