Pan-Fried Goat Cheese Medallions
10m prep 4m 0s cook 44m ready
4 servings Some may be satisfied with serving cheese-laden toasts to garnish a green salad. This treatment is for those who ask for more. After letting these cool slightly, we like to nest them on the top of a green salad, preferably dressed with a vinaigrette and garnished with fruit or pickled onions. You may substitute finely chopped nuts for half the bread crumbs (just be careful not to burn them).
Let's Cook
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Step 1.
Stir together in a shallow bowl: ⅓ cup fresh bread crumbs; ½ teaspoon dried thyme; ½ teaspoon black pepper; ¼ teaspoon salt
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Step 2.
Cut crosswise into eight ½-inch rounds: Two 4-ounce logs goat cheese
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Step 3.
Gently press each round in the seasoned bread crumbs so that they are covered on both sides, transfer to a plate, and refrigerate for at least 30 minutes and up to 1 hour. Heat in a nonstick skillet over medium-high heat: ¼ cup olive oil
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Step 4.
When hot, add the medallions and cook until browned on one side, about 2 minutes. Carefully flip the medallions and brown on the other side, about 2 minutes more. Transfer the medallions to a plate lined with paper towels and let them cool for a few minutes before placing 2 atop each plated salad.
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