G.O.A.T. (Cheese)
For those unaware, G.O.A.T is an acronym for Greatest Of All Time, typically used in reference to sports and those who are obnoxiously good at playing them (with the notable exception of LeBron. Don't even say LeBron. Don't even think it.). Star atheletes are all well and good, and I get it, trust me -- I'm wearing my trusty Brian Urlacher shirt as I type this and trying not to cry thinking about all he gave to Chicago. But I think we can and should apply G.O.A.T. to other things. Namely cheese. Namely goat cheese. Ba dum ksh!
But seriously, goat cheese is the most magical cheese of all the cheeses. It's creamy and yet crumbly, it melts beautifully and is a stellar addition to everything from pasta sauce to a turkey sandwich. On top of that, you can also coat it in egg and breadcrumbs and then fry it until you have a tiny, oozy, melty patty of deliciousness. If you don't like goat cheese chances are I don't like you. Not sorry.
And especially now that it's summer and there are so many great greens and veggies to choose from, we should take advantage of extra-special salad toppers. I love fried goat cheese with a bitter or peppery salad -- frisee, dandilion greens, watercress and arugula are all excellent choices. The creaminess of the goat cheese mellows the bite of the salad in the same way that a warm bacon dressing might do (but it's vegetarian). This also makes a fantastic appetizer on crunchy crackers with a smear of good jam. Effing yum.
Tip: use unflavored, waxed dental floss to neatly slice the goat cheese if you don't have the option to buy pre-sliced.
Ingredients:
4 oz. goat cheese, sliced into half-inch rounds
1 egg
1/2 c. bread crumbs, or as needed
Freshly ground black pepper
1/4 c. canola oil (for frying)
directions:
1. In a small bowl, lightly beat the egg until the yolk and white are combined. Heat oil in a non-stick pan over medium heat.
2. Meanwhile, whisk together the breadcrumbs and the black pepper on a plate. Dip the slices of goat cheese first into the egg wash and then into the crumb mixture. Shake off any excess.
3. When the oil begins to sizzle, carefully slide the goat cheese rounds into the center of the pan and fry until golden brown, about 1 minute each side. Drain on paper towels. Serve immediately.
