Recipe by Beth Vogt.
Ingredients
- 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.
