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!