Crusted Goat Cheese Medallions

Crusted Goat Cheese Medallions....With summer here, it is nice to be able to have something light and filling at the same time. I originally found a similar recipe in a Cuisine At Home magazine. I liked the idea and recently made it for us. While many people might not care for goat cheese, we like it. So for those of you who like goat cheese, it is a great recipe. It makes a really lovely presentation. I modified the original recipe a bit and came up with my own recipe. The original recipe had the goat cheese medallions on top of some freshly sauteed spinach salsa. I chose to make a salad with it. There are a few tips that are worth mentioning ...I noticed that the goat cheese should be cold so that it doesn't crumble and melt on you when heating it up. Also, it is essential to use the floss to cut the cheese...otherwise, the cheese will crumble and break on you. It can easily stick to the knife and cause a mess. Secondly, the goat cheese medallions DO brown quickly.... so, use med/low heat. I wanted a thicker crust on my medallions and so I double dipped them. The original recipe did not double dip them...you don't need to double dip them if you don't want to. I used fresh bread crumbs(sliced bread processed fine in the food processor). You can also use Panko bread crumbs, if you prefer. My salad was simple... I just added some kalamata olives, onions and tomato slices with a simple olive oil vinaigrette. But, feel free to be creative and use what you have around the house.

You will need: You can easily double recipe.

6 fresh goat cheese medallions (1/2 of the log)

1 egg, beaten

1/2 cup fresh bread crumbs*

2-3 TBS grated Parmesan cheese

1-2 TBS oil ( I used olive oil)

salt and pepper to taste

*you can process some almonds and mix with the bread crumbs for a nuttier taste.

*you can also add some of your favorite herbs in the bread crumbs mixture

Directions: Cut goat cheese into 1/2 inch slices using a string of floss.

Just press down into the cheese with the dental floss and it will slice pretty nice(that is what I did). Alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(That might be a better way!:) In a small bowl, mix the Parmesan with the bread crumbs and set aside. In another small bowl, beat egg and add some seasoning. Bring all ingredients in close proximity for easier handling.

Take one goat cheese medallion and dip into the beaten egg.

Take the egg dipped goat cheese medallion and cover with the breadcrumb mixture.

Make sure it is well coated.

I dipped mine again in the egg and the breadcrumbs to ensure that I would have a thick enough coating.

In a nonstick skillet, add about 1 TBS oil heat on medium heat until hot. Add the coated goat cheese medallions. Cook for about 20-30 seconds (or until nicely golden brown). Make sure it doesn't burn.

Turn the goat cheese on the second side and cook for an additional 30 seconds or so.

Take out and place on a paper towel. Serve on top of a salad or spinach.