Goat Cheese Medallions

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A great appetizer! Serve these hot cheese rounds as a first course, with a salad, or cut or make them in smaller sizes and serve them as an appetizer. I served this appetizer with Roasted Olives with Fennel and Lemon.

Check out Linda's Appetizer Recipes for more great appetizer ideas.


Goat Cheese Medallions Recipe:

Recipe Type: Appetizer, Goat Cheese
Yields: makes 14 medallions
Prep time: 20 min
Bake time: 6 min


1 (7-inch) soft goat cheese logs
1/4 cup extra-virgin olive oil
1/4 cup fine bread crumbs*
1/4 cup toasted hazelnuts, ground**
1/2 to 1 teaspoon coarsely ground black pepper (according to your taste)

* Making Homemade Bread Crumbs

** To toast hazelnuts: Preheat oven to 350 degrees F. Place whole hazelnuts in a large baking pan and bake, stirring frequently, for 10 to 15 minutes or until lightly toasted (watch carefully to keep nuts from burning). Remove from oven immediately and wrap nuts in a double thickness of paper toweling. Place wrapped nuts in a resealable plastic bag; seal bag and allow nuts to steam for 5 minutes. Roll enclosed nuts back and forth on a hard surface to remove skins. Remove nuts from bag and toweling; discard skins.


Preheat oven to 400 degrees F. Cut the goat cheese into 1/2-inch slices. Tip: Use dental floss to slice the cheese logs cleanly.

Pour olive oil into a small bowl; dip goat cheese slices into olive oil and coat both sides of each slice.

In another small bowl, combine bread crumbs, hazelnuts, and pepper; place the olive oil coated goat cheese slices into the crumb mixture (gently pat nut mixture onto the goat cheese, turning to coat all sides).

Place the prepared goat cheese medallions on a non-stick or lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours or even overnight). Bake for approximately 5 to 6 minutes or until the cheese softens slightly.

Remove from oven and serve immediately.

Makes 14 medallions.


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