Fried Goat Cheese

This is a quick and easy recipe I created for the white wine tasting. It is not so well known that cheese pairs very well with white wines, even better than red wines!

During my last white wine tasting initiation, with French people, I surprised my guests with the cheese pairing!

This recipe is done to match with a sauvignon blanc, fruity and complex. My choice went for Misty Cove, from New Zealand with a fabulous fresh fig flavour, in addition to citrus, exotic and blackcurrant leave!

To cook the fried goat cheese for 4 persons, you need:

- 2 fresh roll of goat cheese

- 8 dried tomatoes

- 1 egg

- 1/8 of baguette breadcrumbs

- salt and pepper

- 5 tbs. of olive oil

We cut in small dices the tomatoes. Then cover the both faces of our round cheese with the tomatoes dices pressing the tomatoes in the cheese smoothly in order it sticks.

Prepare 2 plates: one plate with the beaten egg and another plate with the breadcrumbs.

Put some salt and pepper on the cheese and then pour the cheese in the egg plate. Drain the cheese and put it on the breadcrumbs.

Make sure that, for each step you cover properly the cheese.

Then, in a fried pan, we put the olive oil and warm it. When the oil is well hot, we smoothly put the cheese and slow down the heat. We cook it for 3 minutes on each side, the time the cheese turns golden.

You can serve it as cheese platter or as a starter with a nice green leaves salad and sherry tomatoes with a balsamic vinegar and olive oil dressing.

If you want to try a fall version of the recipe, change the breadcrumbs for hazelnut powder,... delicious!!!!

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