This awesome recipe idea came from my e-friends, Declan and Erica (who are engaged to be married this fall!) I love, love, love goat cheese but often find myself at a loss of what to do with it. Until now, I had exactly one recipe for goat cheese, which was goat cheese and caramelized onion crostini, that I only make for Thanksgiving.

This fried cheese turns out soft and sort of pasty on the inside, and crispy on the outside. The flavor intensifies in the cooking process so this recipe is sure to satisfy any lover of stinky cheese.

(Yield: 4 servings)

Ingredients:

4 oz goat cheese

1 egg, beaten

1/4 cup plain breadcrumbs

3/4 tsp dried thyme

2-3 tbsp vegetable oil

Salad greens of your choice

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

Procedure: Mix bread crumbs and thyme in a shallow dish. Set aside. Place goat cheese in freezer for about ten min (this will help it keep its form). Remove, unwrap and slice into 1/2″-thick pieces – it may crumble a bit, in which case just reshape it with your hands. Place a large skillet or griddle over medium heat. Add enough vegetable oil to cover the bottom. Dip the goat cheese pieces first into the egg, followed by the breadcrumbs. Place on skillet and cook 3-4 per side, until golden brown (Flip with caution – these things are fragile). Drain on paper towels.

In the meantime, whisk together vinegar and EVOO. Put greens into serving dish, or four separate plates, drizzle with vinaigrette, and top with warm goat cheese.