Heirloom Tomatoes With Panko Crusted Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Panko, or Japanese bread crumbs, are much coarser than ordinary bread crumbs and create a deliciously crunchy crust- a startling contrast to the hot, creamy cheese. The black lava sea salt adds a nice smokiness and balances out the acid and sweetness of the tomatoes. Ingredients:
tomato salad |
1 lb. assorted heirloom tomatoes |
palm island black lava sea salt, for sprinkling |
1/2 cup good quality balsamic vinegar |
mâche petals (or fresh thai basil/basil leaves) for garnish |
goat cheese croutons |
1 log goat cheese (the kind with rind or you can use mozzarella) |
1/2 cup all-purpose flour |
1 extra large egg, beaten |
1 cup *seasoned panko breadcrumbs (recommended: ian’s italian style) |
canola oil, for shallow frying |
Directions:
1. Slice goat cheese log into eight slices. Place the flour, eggs, and panko in three separate shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the egg and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on a lined baking sheet and refrigerate (or freeze) until ready to fry 9the colder the cheese the better because then it won't ooze out when you are frying it)
2. *if you only have plain panko bread crumbs, just add garlic powder and dried herbs (such as parsley, basil, tarragon)
3. Slice tomatoes into rounds and set aside. Simmer balsamic vinegar in small saucepan until reduced by about half or is the consistency of syrup. Set aside.
4. When ready to fry the breaded goat cheese, heat the oil in a large non-stick skillet over medium-high heat. Add the cheese slices and cook until lightly browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and place on a baking sheet lined with several layers of paper towels to drain. The cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes.
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