I’m so excited to be back in Orlando for a few weeks. It’s been a LONG time since Carolina and I have been in the same town for more than a few days (it was SO great she was able to visit us in Cape Town). I’m definitely not going to complain about the weather, it was pretty chilly in Detroit when we left.
Last weekend, my cousin met my husband and I in Detroit for the day (unfortunately my eyes were mostly shut in the picture I got with her. bummer!).
We ate at Slows, went the Eastern Market and then came back to have coffee in Corktown. It was great to see her!
We also made this tasty fried goat cheese last weekend. Definitely hit the spot, and I love that they are just lightly fried in olive oil.
4 oz. goat cheese log
1/4 cup panko bread crumbs
1 tsp. dried italian seasoning
2 tbsp. chopped fresh basil
1/2 tsp. pepper
pinch of kosher salt
1 eggs, beaten
1/4 cup of flour
It’s often helpful to freeze the goat cheese a little before slicing. If you freeze it too long, it will be impossible to cut–but 15 minutes or so will make it less crumbly and easier to manage.
Mix panko and the seasonings together in a small bowl. Whip the egg in another bowl. And place the flour in a 3rd. Heat the olive oil over medium heat in a frying pan. You don’t need much, just enough to lightly coat the bottom of the pan.
Slice the goat cheese about 1/8-1/4 inch thick. Drop in flour, dredge in egg and then cover in the panko mixture. When the oil is hot–drop the goat cheese on the pan and fry until the bottom is golden brown, then flip and fry the other side.
These are so tasty and really easy–always a plus!