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.
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.
Apricot, Rosemary Goat Cheese Cakes
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
1/3 cup flour
1 egg, beaten
2/3 cup Panko breadcrumbs
olive oil for frying
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!
82 Responses to “Apricot, Rosemary Goat Cheese Cakes”
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. 🙂
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! 😀
I’m loving the crust on these cakes- looks delicious. Thanks for sharing Julianna, Happy FF 🙂
My pleasure, Jess! Thanks so much for co-hosting. We appreciate your expertise and style! 😀
Nope! I don’t think I’ll just have one bite. I’ll take two of these, Chef Julianna! 😀
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! 😀
Oh, Chef Julianna! I tell you, I am not slim. 😀 😀 😀
How delicious do those cakes look, Julianna! Such a wonderful idea and I can see summer in those cakes. YUM! 🙂
Thanks Aditi! Yup, they are so perfect for summer salads and parties like our fave, FF! 😀
It looks sooo wonderful!great clicks!
Well, thanks so very much! 🙂
looks very delicious!!!!
Thank-you, Simi! Happy Fiesta Friday to you! 😀
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 🙂
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! 🙂
Yummy!! Looks amazing!! 😍
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 🙂
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! 😀
Julianna, these cakes look so delicious! I would never have thought to combine apricot with rosemary and goat cheese!
Haha! Isn’t that what is so much fun about blogging? We are constantly learning to combine new foods and flavours! Don’t you just love it? 😀
I love how much inspiration you get from other bloggers. We’re always discovering new foods and new pairings =)
You rock Julianna!!! These are amazing!!!
Thanks Lori! Hey, aren’t you on vacation? Did you take your computer??
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.
Oh wow, these look and sound amazing ! Sounds PERFECT.
Thanks so much, Darya! 😀
I think I could eat all 6 of these, they look so good! 🙂
Please be my guest! I’ll be whipping up some more as the party progresses! 😀
These look so appetizing Chef! Livd the recipe!!
Thanks so much Sonal! Coming from you, I’ll take that as a huge compliment! 😀
Sp pretty and stunning pictures J x
Ah, thanks so much, Dimple! 🙂
Julianna they look a perfect delight. ….love all the ingredients in there. …..just enjoying the look of it…..hmmmm just yuuuuuum. ..
Yes, those were the sounds my hubby and I were making as we were chowing down on the platter of cakes! 😀
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! ❤
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! 😀
Oh my do those look delicious, this reminded me I need panko and I think I need to make these.
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! 😀
wow, these looks delicious! Pinned! Such a nice flavors!
Well, so glad you think so!
[…] Julianna […]
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! 🙂
Well, I don’t know, Ahila…sweet cheesecake is pretty delicious too! Good luck with choosing 😉 You have a wonderful weekend too!
Those look wonderful! Love the rosemary and goat cheese in here. 🙂
Yes, what a happy discovery that rosemary and goat cheese is a wonderful combo! 🙂
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 🙂
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! 😀
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..
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!
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. 🙂
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! 😀
Julianna this is such a lovely summer meal – perfect with a salad on the side!
Thanks, Margot! 😀
Julianna, If I could I would eat these cheese cakes everyday 🙂 I will definitely bookmark this!
Haha, I could eat them everyday too! Hope you get to make them. 😀
These look so good, Julianna, I love goats cheese and the mix with the fruit sounds lovely ☺️
Thanks so much, Elaine! 😀
Oh my goodness Julianna, those cakes look heavenly. I love the sweet-savory flavors apricots, goat cheese, chives, yummm…
Oh, thanks, Naina. So glad you like these little gems! 🙂
This looks so good! You are right, I can’t just take one bite! Happy FF!
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!
Wow! Who’d have thought???? What a beautiful blend of ingredients for this savory delight. Bravo!
Thanks for the very lovely comment, Loretta! 😀
They look mouthwatering!!! What a great combination of flavours! For me it’s wonderful breakfast:)
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!
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!
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?)
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. 🙂
How interesting and I like the combination of flavors – I bet they are good 🙂
Oh Judi, let me tell you that it is such a good combo! 🙂
Mmmm, this looks mighty tasty! ❤
It really is! Thanks so much for stopping by, Brooke! 🙂
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! 🙂
Hey, welcome back, Kloe! I’m so glad that you like the new header! Are you going to Fiesta Fridays?
Love it and Pinned it for a meatless Monday addition
These look hard to resist! Would they be as good with ricotta?
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!
Aha! I will let you know how they turn out, thank you! 🙂