My favorite type of entertaining is the Wine & Cheese party. I love it for many reasons but the two main reasons are that I don’t have to worry about who is sitting next to who at the dinner table and if there will be enough people to keep the conversation going; and, more importantly if one of my h’ors d’oeuvres doesn’t turn out, I usually have 12 more to serve, taking any uncertainty about the main course not turning out and having no back up.
I used to spend daaaaaays making adorable bite size food, making lists of the order they would be served in, what time they needed to go in the oven to space out the evening, and so on. It brought me much happiness. I love people moving around a room, with wine or a cocktail in their hand, where there is a nibble for everyone, meeting new people or catching up with old friends. It always feels like a no pressure evening. In winter, around a warm fireplace, in summer, on a patio with a cool summer breeze, it will always be my favorite type of gathering.
As much as I love the fancy Wine & Cheese Party, sometimes I want the hors d’oeuvres without the work and the fuss. This is one of those nibbles. You can have it ready in under 20 minutes. It’s just another thing in the loooong list of food items that you can flour, egg, bread, and fry. Really, once you do this with one thing, it seems you can do it with anything.
Here’s a few tips for this recipe: put your goat cheese in the freezer for about 15 minutes before cutting, to make it easier to slice. Wiping the knife clean after each cut helps keep it clean. Don’t worry if cheese crumbles a bit, just form back together with your hands. Also, any time you use this method it can get messy. I keep one hand for the dry (flour and panko) and the other for the wet (eggs). Then you won’t have to wash your hands every round and make this procedure soooo long.
Serve them warm and the cheese ooozes out. I promise, if your peeps like goat cheese, they’ll love this.
- Two 8 oz goat cheese log, plain or with herbs
- 1 1/2 cups panko bread crumbs
- 2 tsp dried parsley
- 1 tsp thyme
- 1 tsp garlic powder
- salt and pepper
- 2 eggs, beaten
- 1/2 cup flour
- olive oil to fry
Put your goat cheese in the freezer for about 15 minutes to make it easier to slice. While it is chilling, in a medium size bowl, combine panko, parsley, thyme, garlic powder, salt and pepper, and stir to combine well.
In a separate bowl, beat eggs. Scoop flour onto a plate or a shallow bowl. Remove cheese from freezer. Slice into slices between 1/4 and 1/2 inch thick, using a sharp knife. (Sometimes when my goat cheese doesn’t cooperate, I form into balls and slightly flatten with my hand). Dip cheese in flour first, then eggs, then panko, coating well.
Heat a medium sized skillet with a good coating of olive oil. Gently put goat cheese bites in oil, cook until golden brown and flip over, about 2 minutes each side. Let drain and slightly cool on paper towel.
*When they are nice and warm, I serve them alone. If they cool off a bit they are nice served with a marinara sauce.
Serves 6 as hors d’eouvres.