Cookbook:Goat Cheese Cakes

| American cuisine | Vegetarian Cuisine

These goat cheese cakes are a combination of soft cheeses and herbs, breaded, and fried.

Ingredients

 * 11 ounces goat cheese, room temperature
 * 1 package (5.2 ounces) Boursin brand cheese, room temperature
 * 4 ounces ricotta cheese, room temperature
 * 1 tablespoon butter
 * 1 tablespoon minced garlic
 * 1 tablespoon minced shallot
 * 1 tablespoon minced chives
 * 2 teaspoons minced fresh thyme
 * 2 teaspoons minced fresh basil
 * 2 teaspoons minced fresh tarragon
 * 1 cup flour, for dredging
 * 3 eggs, beaten lightly to make an egg wash
 * About 1 cup bread crumbs
 * 4 tablespoons olive oil

Procedure

 * 1) In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.
 * 2) Melt butter in a small saucepan over medium-low heat.
 * 3) Add the garlic, shallot, chives, thyme, basil and tarragon.
 * 4) Cook just until soft and fragrant, about 2 minutes.
 * 5) Fold herbs into cheese mixture.
 * 6) Cover and refrigerate until mixture is firm, at least 30 minutes.
 * 7) When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.
 * 8) Dredge each cake in flour, then shake off excess flour.
 * 9) Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.
 * 10) Heat oil in a large skillet or sauté pan over medium-high heat.
 * 11) Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side.
 * 12) Drain on a wire rack.