Apricot, Rosemary Goat Cheese Cakes

Apricot, Rosemary Goat Cheese Cakes

Apricot, Rosemary Goat Cheese Cakes

We eat a lot of salad in the summer months: sometimes twice a day. Usually we will grill a bit of chicken or fish and have that as our protein source, but often I  crave something a bit out of the ordinary. Enter goat cheese cakes! I first discovered them when I was taking a cooking class at The Dirty Apron, in Vancouver. Since then I have made them several times and a few days ago, I just had to have some. This time I changed the recipe up a bit, by adding some fresh rosemary and I was thrilled by the flavour. This recipe is really flexible as you could substitute any dried fruit for the apricots: I’m thinking dried cranberries, or peaches would be magic as well. My suggestion is that you eat the cakes as soon as you make them. The flavours and texture are perfection when they are warm. Once they have been refrigerated, they tend to be more chewy than crunchy and some of the flavour is lost. You don’t have to add the rosemary; you could substitute another herb for it.

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I am bringing a heaping plate of these savory delights over to Angie’s Fiesta Friday tonight. This is one crazy virtual party that has been going strong for 27 Fridays now! Thanks to Angie of The Novice Gardener, our host extraordinaire, we get to mingle and share our latest and greatest recipes, photos, music and any other passions we have, with our blogging buddies. Tonight our soirée is being co-hosted by the very lovely and talented Prudy @ Butter, Basil and Breadcrumbs and Jes @ Cooking is my Sport. If you haven’t already, be sure to check out both of the sites of these wonderful bloggers! You will be so happy you did.

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Apricot, Rosemary Goat Cheese Cakes

  • Servings: 6 cakes
  • Difficulty: easy
  • Print

 Ingredients:

240 g. soft goat cheese

3 tablespoons finely diced dried apricots

6 tablespoonss finely grated Parmesan cheese

2 tablespoons finely minced chives

2 teaspoons finely minced fresh rosemary

Breading:

1/3 cup flour

1 egg, beaten

2/3 cup Panko breadcrumbs

olive oil for frying

Method:

In a bowl, combine the goat cheese, apricots, Parmesan cheese and chives and rosemary. Season with a bit of salt and freshly ground black pepper.

Divide the mixture into 6 portions and roll each one into a ball. Using your hands, form each ball into a disc shape about ½ inch high.

Prepare to dredge the discs by placing 3 bowls side by side. In the first bowl, place the flour. In the second bowl, whisk the egg. In the third bowl, add the panko crumbs and a bit of salt and pepper.

Dredge the discs first in the flour, then dip into the egg, and finely coat with the panko crumbs.

In a medium pan, heat the oil over medium-high heat. When the oil is hot, carefully place the cakes into the pan and sear each side until the panko turns golden brown. They will turn brown very quickly, so keep your eyes on them

Serve immediately with a salad and a crisp, cold glass of French rosé. Sigh, because this is what summer is all about!

Bet you can't take just one bite!

Bet you can’t take just one bite!

 

 

 

82 Responses to “Apricot, Rosemary Goat Cheese Cakes”

  1. Ngan R.

    No, I bet I can’t stop at one bite, or one cake! Looks fabulous, Julianna, and I love how brown and crispy you got the cakes. I am in a goat cheese phase right now and this will be pinned for my goat cheese adventures. 🙂

    Reply
    • chefjulianna

      Hi Ngan. I am really in a goat cheese phase too! No worries about how many you eat! They take no time to whip up and I’d happily make another platter for the FF gang! 😀

      Reply
  2. Jess

    I’m loving the crust on these cakes- looks delicious. Thanks for sharing Julianna, Happy FF 🙂

    Reply
  3. Jhuls

    Nope! I don’t think I’ll just have one bite. I’ll take two of these, Chef Julianna! 😀

    Reply
    • chefjulianna

      LOL, Jhuls! How do you keep so slim? No worries, my friend. I have another platter of ingredients stashed in Angie’s fridge. I’ll whip up another batch in a sec! 😀

      Reply
  4. Aditi

    How delicious do those cakes look, Julianna! Such a wonderful idea and I can see summer in those cakes. YUM! 🙂

    Reply
  5. Grow. Cook. Eat. Share.

    These look absolutely wonderful! And I think they would translate easily into a gluten free dish. Thanks so much for sharing. I think I might have a new favorite way to eat goat cheese 🙂

    Reply
    • chefjulianna

      You, know, I bet you can make them gluten-free! It’s just the flour and the breadcrumbs that you’d have to swap! Let me know what you come up with! 🙂

      Reply
  6. MadAvocado

    These are 100% truly beautiful looking. The tart saltiness of the cheese with a lovely ice cold glass of wine….I couldn’t have said it better myself. I am really excited to try this one. and I LOVE cooking with apricots!! Beautiful pictures too 🙂

    Reply
    • chefjulianna

      Mmm, glad to meet someone with my own tastes! Hope you enjoy them when you try the recipe! Let me know what you think! Cold, crisp wine is key! 😀

      Reply
      • Lori

        Things haven’t quite turned out the way we planned. Hubby got really sick and then we have had some hard family news to deal with.

  7. Chitra Jagadish

    Julianna they look a perfect delight. ….love all the ingredients in there. …..just enjoying the look of it…..hmmmm just yuuuuuum. ..

    Reply
  8. The Novice Gardener

    Oh, these look so good, Julianna! I can’t wait to try them. Really love the sound of these. I think they’ll be a new favorite. Thanks for sharing! ❤

    Reply
    • chefjulianna

      Hey, thanks Angie! Good to see you again, my friend! So glad you like the look of the cakes! Grab a glass of wine – they go great together! 😀

      Reply
    • chefjulianna

      Hi Suzanne. You know, I had never used panko until I made this recipe! I just love it and will find some other very cool recipes to use it in, I’m sure! Happy Fiesta Friday to you! 😀

      Reply
  9. Ahila

    The savoury cheesecakes look so tempting. I have been planning on making my first dessert cheesecake. Perhaps, I should focus on a savoury one instead. Bookmarked your recipe. Have a wonderful weekend, Julianna! 🙂

    Reply
    • chefjulianna

      Well, I don’t know, Ahila…sweet cheesecake is pretty delicious too! Good luck with choosing 😉 You have a wonderful weekend too!

      Reply
  10. Erika

    This recipe is perfect! Not only because of the flavours involved but also because I always have tons of goat’s cheese in my fridge – every month a friend of mine brings me some from her farm – and I’m tired of the ways I use it 🙂

    Reply
    • chefjulianna

      Are you kidding me? Wow, how lucky you are to get fresh goat cheese every month! You certainly should try this recipe then! Lucky you! 😀

      Reply
  11. Butter, Basil and Breadcrumbs

    Happy Happy Fiesta Friday Julianna!! Someday I hope to have your culinary skills and creativity. Seriously… these goat cheese cakes look so fabulous.. I’m loving the idea of the tang of the goat cheese, with the sweet dried apricots… with chives and rosemary? Oh yeah… LOVE. I’m so glad you brought these to the table tonight…. thank you for sharing! ❤ Awesome, awesome post… gorgeous photos… wonderful recipe..

    Reply
    • chefjulianna

      Oh Prudy, you are just too humble! I keep looking at you and hoping one day I will reach your level of creativity! Aren’t we funny? Anyway, thanks so much for the lovely comment and thanks too for being such an awesome co-host. You are so kind, welcoming and enthusiastic and I just know that you inspire so many of us! ❤ Have a wonderful weekend!

      Reply
  12. Fae's Twist & Tango

    Julianna, These are gorgeous savory cheese cakes, fried to perfection. The goat cheese in it makes it so intriguing. They look like Japanese croquettes I have in queue to post. With the difference that mine are not going to look or taste as fabulous as yours. 🙂

    Reply
    • chefjulianna

      Oooohhh, I can’t wait for that post, Fae! And I know that if you are making them, they are going to be beyond awesome! 😀

      Reply
  13. spiceinthecity

    Oh my goodness Julianna, those cakes look heavenly. I love the sweet-savory flavors apricots, goat cheese, chives, yummm…

    Reply
    • chefjulianna

      Haha! I couldn’t stop nibbling on them when I was trying to take the photos! They fragrance of them was a complete distraction 😀 Happy FF to you too!

      Reply
  14. Loretta

    Wow! Who’d have thought???? What a beautiful blend of ingredients for this savory delight. Bravo!

    Reply
  15. Hilda

    I’m arriving a little late and empty handed, but delighted to find these tasty, savoury cheese cakes. Once I have made my rounds at FF, I hope to get back to my own blog. Btw, it’s a beautiful little boy!

    Reply
  16. chefjulianna

    Oh Hilda, congrats!! How lovely to have a new little grandson!! Best wishes to everyone! No worries about FF: you have had more important things to attend to. 🙂

    On another note, I know you will LOVE these goat cheese cakes – eat them as soon as you take them out of the pan. They are really awesome!

    Reply
  17. A Home Cook

    I love goats cheese, but it’s a bit pricey here. Hmmm, maybe feta or cottage cheese, depending on what taste we want. Lovely idea, anyway. Thanks fro bringing these along to Fiesta Friday. (Did I mention i love goats cheese?)

    Reply
    • chefjulianna

      Well, you might be able to do it with a mild feta mixed with a bit of cottage cheese. I think that all cottage cheese might just be a bit too moist. Let me know what you come up with…or splurge for a very special occasion and buy a bit of goat cheese. It’s expensive here too, but I have found a place to buy it cheaper. Let me know how you make out. 🙂

      Reply
  18. Kloesunny @ Kloe's Kitchen

    These look soooo yummy!!! I am so excited to be back in the blogging world. I love, love, love the way you re-did your blog. 🙂 The illustration is adorable. Can’t wait to see all of your posts again! 🙂

    Reply
    • chefjulianna

      Hi there! So glad you like the look of them! I think ricotta might be a bit too moist for this recipe. They need to be able to withstand the frying process without falling apart. Maybe you could test it out with a scaled down recipe and let me know… 🙂 Good luck!

      Reply

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