A couple weeks ago, I went to a bible study/cooking class and I was OBSESSED. . . Two incredibly godly women imparted such wisdom as they taught us how to navigate the kitchen as well as life! :-) One recipe we walked away with was this delicious Goat Cheese Medallion. I topped my spinach salad this week with the "show-off-y" medallions and it made the salad go from a boring salad to one worth eating on china!
Don't forget about the DBA Cookbook giveaway!1 egg
1 tsp water
1/2 cup finely chopped pecans
pinch of cayenne
2 tsp. butter, melted
10 oz. fresh goat cheese, cut into 10 small rounds
Place cheese rounds on wax paper and refrigerate at least 30 minutes Preheat oven to 400 degrees. Whisk together egg and water in shallow dish. Add pinch of cayenne to chopped pecans. Dip each piece of goat cheese in egg wash, then into seasoned chopped pecans. When both sides of cheese rounds are covered in pecans, place on a foil-lined baking sheet, drizzle with melted butter and bake for 3-5 minutes each side, or until pecans are lightly toasted. Place atop salad or entree of your choice.
Libba Madry and Ann Thompson