I created this Goat Cheese Medallions with Mango-Pepper Salsa recipe for a gourmet dinner group that I belonged to. The hostess asked me to prepare a starter dish using mangos. The combination of the hot goat cheese medallions and the cold mango salsa made a delightful dish to tease the palates and start the meal off. Fresh goat cheese also pairs wonderfully with your local wines and microbrews.
These Goat Cheese Medallion are so easy to make and so delicious. Give them a try!
- 2 (7-inch) logs goat cheese, soft
- 2/3 cup olive oil, extra-virgin
- 1/2 cup bread crumbs
- 1 teaspoon hazelnuts, toasted, chopped*
- 1 teaspoon black pepper, coarsely ground
- Chives, snipped (for garnish)
- 3 ripe mangos, peeled, pitted, and small diced
- 2 red chile peppers (or to taste), seeded, deveined, and very finely chopped**
- Juice of 2 limes
- 2 tablespoons olive oil, extra-virgin
- Coarse salt to taste (approximately 2 pinches)
- 2 teaspoons black pepper, freshly ground
Prepare Mango-Pepper Salsa and refrigerate, covered, until ready to serve.
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. Bake for approximately 5 to 6 minutes or until the cheese softens slightly.
Remove from oven and serve immediately with Mango-Pepper Salsa.
To plate and serve: Using individual serving plates (white plates preferred), layer approximately 3 tablespoons Mango-Pepper Salsa in the center of each serving plate. Sprinkle coarse black pepper over salsa and around the plate. Place two hot Goat Cheese Medallions (overlapping each other) onto the top of the salsa on each plate. Sprinkle with snipped chives or cross two chive stems across each other and place on top of the goat cheese medallions. Serve immediately.
In a large bowl, gently toss mango, chile peppers, lime juice, olive oil, salt, and pepper. Taste and adjust seasonings to taste. Refrigerate until ready to serve.
* 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.
** The color of the red chile peppers provides a nice contrast in colors. Add just enough peppers to give a slight "kick" but not overpowering.