Roasted Herbed Goat Cheese
Salt Lake City Showroom, Cathie Mooers
3 ounces Panko bread crumbs
1 tsp crushed black pepper
3 large eggs
2 tsp Dijon mustard
1 tbs fresh chopped thymes leaves
1 tbs fresh chopped chives
12 ounces firm goat cheese
extra-virgin olive oil
In a medium bowl add panko breadcrumbs and pepper, in another medium bowl whisk together eggs and mustard until combined.
Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly.
Transfer 6 pieces to egg mixture, turn each piece to coat transfer to the breadcrumb mixture and turn each piece to coat, pressing crumbs into the cheese. Repeat with the remaining 6 pieces of cheese.
Freeze cheese until firm, about 30 minutes. (Cheese may be frozen at this time up to a week.) Adjust rack to top of oven; heat to 475 degrees.
Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes or (9-12 minutes if completely frozen). Using a thin metal spatula, transfer cheese to a paper towel lined plate and cool 3 minutes.
