Makes about 32 pieces
This hors d'oeuvre is a lot more exciting than cheese and crackers, and not that much more difficult to accomplish. You may cook them a few at a time as guests arrive so each is served warm (they are tasty after they've cooled, too). Substitute toasted French bread slices for the melba rounds if you prefer. I slice the goat cheese with dental floss to get clean cuts (it's safe enough to delegate to my ten-year-old, too). The warm cheese disks are also a great topping for a mixed green salad, as a first course or light dinner. The best bubblies for this dish are tangy, elegant ones, and it's also great with Pinot Grigio.
Spanish Cava, Segura Viudas Reserva Heredad Cava
Italian Pinot Grigio, Bottega Vinaia, Ecco Domani
6 ounce jar oil-packed sundried tomatoes, drained
2 cups fine dried bread crumbs
One 16 ounce log fresh goat cheese, room temperature
2 large eggs
1/4 cup water
Small melba toast rounds
Olive oil, for sautéing
2 tablespoons finely chopped parsley or chives
1. Cut the sundried tomatoes into 1 inch by 1/2-inch strips and reserve. Place the bread crumbs in a pie plate or shallow bowl.
2. Place the goat cheese on a 20-inch-long piece of plastic wrap. Slice the cheese lengthwise in half using dental floss. Place the cheese halves end-to-end, cut sides down, on the plastic wrap. Roll the plastic over the cheese to cover it tightly and completely. Then roll and shape the cheese to round the cut edges and re-form it into one long, thin log, about 16 inches long.
3. Unwrap the plastic and, with dental floss, slice into thirty-two 1/2-inch-thick rounds.
4. Whisk eggs and water together to make an egg wash. Dip each goat cheese slice in egg wash, then in crumbs to coat all sides. Place rounds on a baking sheet or plate, cover with plastic and refrigerate until ready to cook, up to 2 hours.
5. Arrange melba rounds on a serving platter. Heat 2 tablespoons olive oil in a heavy, flat-bottomed non-stick skillet to medium. Add goat cheese slices in single layer and sauté until golden on both sides, turning once, about 1-1/2 minutes per side. Remove to a platter and sauté the remaining slices, wiping out pan to remove browned bits, and adding more oil as necessary.
6. Place a sautéed goat cheese slice on top of a melba round, garnish each slice with a tomato sliver and a sprinkling of parsley or chives. Serve warm.
Everyday Dining with Wine
by Andrea Immer
Recipe reprinted by permission.
This page created April 2005
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