Goat Cheese Cakes

• 11 ounces goat cheese, room temperature
• 1 package (5.2 ounces) Boursin brand cheese, room temperature
• 4 ounces ricotta cheese, room temperature
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon minced chives
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh tarragon
• 1 cup flour, for dredging
• 3 eggs, beaten lightly to make an egg wash
• About 1 cup bread crumbs
• 4 tablespoons olive oil

Ingredients for 6 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.

2. 2

   Melt butter in a small saucepan over medium-low heat.

   Stovetop
3. 3

   Add the garlic, shallot, chives, thyme, basil and tarragon.

4. 4

   Cook just until soft and fragrant, about 2 minutes.

5. 5

   Fold herbs into cheese mixture.

6. 6

   Cover and refrigerate until mixture is firm, at least 30 minutes.

7. 7

   When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.

8. 8

   Dredge each cake in flour, then shake off excess flour.

9. 9

   Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.

10. 10

    Heat oil in a large skillet or sauté pan over medium-high heat.

    Stovetop
11. 11

    Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side.

    Stovetop
12. 12

    Drain on a wire rack.