By The twins\' middle school holds a small promotion ceremony at the end of seventh grade — not graduation, but a recognition that they are heading into their final year of middle school in the fall. It is a low-key event in the gym Friday afternoon. Lisa took the time off. I went too. Marco walked across the stage and grinned. Elena walked across and was deliberately calm. They are themselves at every event.
Friday night I made pizza for the family — the green chile pizza, four pies, the works. The twins each ate a whole pizza. Sofia had two slices. Lisa had three. I had three. There were no leftovers.
Saturday Lisa and I drove to the Springs to see Doug and Marian. Doug is happy. Marian is happy. They eat together every night now. They have been on six dates of the formal kind. They are at the age where the dates are walks around the facility courtyard and dinner in the dining room with a tablecloth and one shared dessert. We brought tortilla soup. They had two helpings each. The road bends. Feed your people. The game is won at the table.
The green chile pizza that Friday was the right call — four pies, no leftovers, everyone fed — but the recipe I keep coming back to when I want that same feeling of melted cheese and something golden and satisfying is this one. Crispy goat cheese appetizers are what I make when the celebration is real but the moment is quiet, the kind of thing you set in the middle of the table and let people reach for. After watching Marco grin and Elena stay deliberately herself on that stage, I wanted something that matched the mood: warm, a little sharp, a little soft, nothing wasted.
Crispy Goat Cheese Appetizers
Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min | Servings: 6
Ingredients
- 8 oz goat cheese log, well chilled
- 1/3 cup all-purpose flour
- 1 large egg, beaten
- 1 tablespoon water
- 3/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 3 tablespoons olive oil, for frying
- Honey or fig jam, for serving (optional)
- Fresh thyme sprigs, for garnish
Instructions
- Slice the cheese. Using a sharp knife or unflavored dental floss, cut the chilled goat cheese log into 1/2-inch rounds — you should get about 12 slices. Place them on a parchment-lined plate and return to the freezer for 10 minutes so they firm up before breading.
- Set up the breading station. Place the flour in a shallow bowl. In a second bowl, whisk together the egg and water. In a third bowl, combine the panko, Parmesan, thyme, garlic powder, salt, and pepper.
- Bread the rounds. Working one at a time, dredge each goat cheese round in flour and shake off the excess. Dip into the egg wash, then press firmly into the panko mixture to coat all sides. Set on the parchment plate and repeat with remaining rounds.
- Chill again. Return the breaded rounds to the freezer for another 10 minutes. This step keeps them from falling apart in the pan.
- Pan-fry until golden. Heat the olive oil in a nonstick skillet over medium heat. Working in batches, cook the goat cheese rounds 1 to 2 minutes per side until deep golden brown. Do not crowd the pan. Transfer to a paper towel-lined plate as they finish.
- Serve immediately. Arrange on a platter and drizzle lightly with honey or serve alongside fig jam if desired. Garnish with fresh thyme. These are best eaten warm while the center is still creamy.
Nutrition (per serving)
Calories: 210 | Protein: 9g | Fat: 14g | Carbs: 12g | Fiber: 0g | Sodium: 290mg