These goat cheese slices are very popular with my husband as well. Both of us have used them in menu planning, sometimes as a salad topping, other times as part of a Tapas Monday menu. The one thing that we both have noted is that they need to be eaten within minutes of their cooking. These goat cheese slices are best while still warm, so that the cheese is soft and slightly melted.
Having made this recipe several times, I have learned a few tricks to making them. First, plan on having messy hands. Although goat cheese comes in a log form, it is crumbly, so you will need to reshape the slices. Plus, it may be just that I am messy, but dipping the cheese in egg and nuts tends to make your hands a disaster. Second, allot time for freezing the goat cheese. It may seem to be a step you can skip, but it will prevent the goat cheese from liquefying in the pan. Third, the drizzle of honey is important. The contrast of the sweetness of honey and the bite of the goat cheese is fabulous.
Although you need 30 minutes to let the slices hang out in the freezer, the remaining parts of the recipe take only 10 minutes. This dish is sure to impress and well worth 40 minutes of your time.
- 2 oz. goat cheese
- 1 egg, whisked
- 1/4 cup pecans, minced
- honey
- Cut goat cheese into 4 slices.
- Press to form patties
- Dip both sides of cheese slice in egg, then in pecans.
- Gently press pecans into cheese.
- Place coated cheese slices on a plate lined with wax paper.
- Repeat with remaining cheese slices, and place plate in freezer for 30 minutes.
- Preheat frying pan over medium heat, and add a drizzle of olive oil. Set cheese slices in pan, and cook for 2 minutes.
- Flip, and cook on second side for an additional 2 minutes. Remove from pan to serving plate, and drizzle with honey.
- Eat immediately!
