Goat Cheese Olive Oil Log
10 oz. log of goat cheese
1/2 c. The Tasteful Olive Tuscan Herb infused olive oil or The Tasteful Olive mild intensity extra virgin olive oil, divided
1 c. panko bread crumbs
Put the cheese log in the freezer for at least 45 minutes. If using a smaller or larger log, adjust your time accordingly.
Heat 1/4 c. olive oil in a nonstick skillet until a splash of water from your finger "dances" (do not heat oil hot enough to be at a smoke point). While oil is heating, carefully slice cheese vertically, using a serrated knife, to make about 7 medallions of cheese, or each about 1/2" thick.
With cheese still cold, drizzle both sides of cheese medallions with the remaining olive oil. Press cheese into panko crumbs. Pan-fry medallions all at once, browning each side until golden. Flip with a spatula, then brown on reverse side. Remove with spatula, being careful not to puncture or the cheese will melt out. Serve on top of salad greens, as an appetizer, or as a side dish.
Author: Ann Marie Scahill
