Goat Cheese Medallions

From: alligirl

On Sep 13, 2009

So delicious and delectably creamy! I used a 6.2 oz. Laura Chenel's Cabecou Chevre, which was marinated in herbs; I sliced into 3 good sized rounds, and followed the directions, using panko, for extra crunch. I served these with crackers, 1 per person and they were gobbled up! Thanks for sharing, sugarpea!

From: lilsweetie

On Jun 28, 2009

I recommend using Panko (JAPANESE bread crumbs) for a better texture. Other than that, great recipe. thanks!

From: ugogirl

On Jul 24, 2006

This is a keeper!! I made these little gems to top our salads and we really loved them. I used them over mixed greens with a raspberry vinaigrette. They were slightly crunchy on the outside and the inside had a warm and creamy consistency. I baked them a little longer then stated and lightly sprayed them with vegetable spray before baking which helps to make the breadcrumbs a little crispier. I also used Italian style breadcrumbs because that is what I had on hand. It really brought the salads over the top. I will be making these again but as an appetizer this time. I plan to try other flavors of goat cheese for a little variety, as suggested by another reviewer. It's so nice to have a recipe that can be used in different ways. Thanks for posting!

From: Bippie

On Sep 20, 2007

OMG!! These were Fabulous! I sliced mine into thin round with a cheese slicer and got 7 medallions from a 4oz log. I think the 1 cup of breadcrumbs was way over the top and I will only use 1/2 cup or less next time. Cooked these for 6 minutes on one side, flipped and 3 minutes on the other. Golden brown and so warm and yummy! I ate the whole thing on a bead of Mache lettuce blend, thin sliced red onions and a light vinegrette. Thanks soooooooo much!