Goat Cheese Cakes
Goat Cheese Cakes are crisp-coated rounds of herbed soft cheese that stay creamy inside. Three cheeses share the work here: tangy goat cheese, garlicky Boursin and mild ricotta, which keeps the center soft. The herbs and shallot are briefly cooked in butter, so their flavor spreads evenly through the filling. Chilling the mixture until firm is what lets the cakes hold their shape during a quick fry.
Instructions
Combine the goat cheese, Boursin and ricotta in a mixing bowl and set it aside.
Melt the butter in a small saucepan over medium-low heat. Add the garlic, shallot, chives, thyme, basil and tarragon, and cook for about 2 minutes, just until the herbs are soft and fragrant.
Fold the cooked herbs into the cheese mixture. Cover the bowl and refrigerate for at least 30 minutes, until the mixture is firm.
Divide the firm mixture into 8 equal portions and shape each one into a cake about ¾ inch thick.
Dredge each cake in flour and shake off the excess. Dip it in the egg wash, then press it into the bread crumbs so both sides are well covered. Set the cakes on a wire rack.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Gently lay in the cakes and fry for 1 to 2 minutes per side, until golden.
Lift the cakes out and drain them on a wire rack.
Make it personal.
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