Cornmeal-crusted Goat Cheese With Hot Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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These crunchy disks of goat cheese are irresistible when served with hot tomato salsa. If you want to feign healthiness, you could serve the room-temperature goat cheese over a salad of mixed greens and top it with a drizzle of sherry vinegar. Read more . Game plan: The goat cheese can be fried ahead of time and served cold, though it’s hard to resist eating it all at once! Recipe by Suzanne Curtis Ingredients:
for the cornmeal-crusted goat cheese |
2 eggs |
1 cup milk |
2 cups coarse cornmeal |
1 tablespoon cracked black peppercorns |
1 cup flour |
9 ounces soft goat cheese |
1 tablespoon roasted, peeled, and diced green chile or puréed chipotles en adobo |
2 cups vegetable oil |
for the hot tomato salsa |
2 tablespoons olive oil |
1 medium onion, finely diced |
2 cloves minced garlic |
2 teaspoons cumin seed, toasted and ground |
4 medium tomatoes, diced |
salt to taste |
Directions:
1. For the cornmeal-crusted goat cheese: Whip eggs and milk together.
2. Mix cornmeal and peppercorns together.
3. Place flour on a piece of wax paper.
4. Combine goat cheese and chile; then divide the mixture into six equal parts. Roll into balls, and flatten at opposite ends for stability.
5. Dredge the goat cheese mixture in flour, followed by the egg wash, and ending with the cornmeal mixture, being careful to coat the cheese completely.
6. Heat oil in a skillet over medium-high heat to 375°F and fry the cheese until golden brown. Remove the cheese with a slotted spoon and place on paper towels. Serve with hot tomato salsa.
7. For the hot tomato salsa: Heat oil in a saucepan. Sauté onion until golden, adding the garlic during the last minute. Add the cumin, tomatoes, and salt and simmer about 5 minutes, or until flavors come together.
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