The Fiance and I love tapas. We have long debates as to where you can get the best in St Louis (I say Barcelona in Clayton, he says Modesto on the Hill), but in the end as long as there is sangria, romesco sauce, and manchego cheese, we're pretty happy. Much to my delight, I stumbled upon a cookbook on a recent Borders excursion that said the magic word: Tapas. Mmmmmmm tapas.
We had to try the cover recipe: Fried Goat Cheese. It called to be served with Onion Confit, but onions and The Fiance are not besties. I will not tell you why, I love you all too much and the recipe is just too delicious. Forget I brought it up.
Fried Goat Cheese
1 eggThis is uber delicious. Rich, crunchy, gooey ... true comfort food. It will be a perfect small plate for the wine tasting party we're planning on throwing in September. We'll have to make lots!
1/2 tsp parsley flakes
4 oz log goat cheese, cut into 1/2 inch slices
dried bread crumbs (preferably mixed with panko)
mild olive oil for frying
In a shallow bowl, beat the egg and parsley together with a fork. Dip the cheese slices in the egg, and then coat with breadcrumbs. Heat the oil in a deep skillet at 1 inch deep to 360F (or when it browns a cube of bread very quickly). Fry the cheese slices until golden brown, turning once, and drain on paper towels. Serve immediately or keep warm in a 200F oven.