CRISPY GOAT’S CHEESE AND CRANBERRY APPETIZER

Short description:

In a large bowl mix the Goat Cheese, Craisins®, Wholeberry Cranberry Sauce and thyme thoroughly. Divide into 8 small rounds and refrigerate for 1 hour...

Ingredients:

INGREDIENTS

2 large eggs, beaten

3 tablespoons water

2 cups of fresh goat’s cheese

1/2 cup Japanese breadcrumbs (panko)

Vegetable oil

1 head frisée, torn into medium-size pieces (about 8 cups)

1 large bunch purple seedless grapes, halved (about 2 cups)

½ cup toasted walnuts

1 baguette or country-style bread, sliced and toasted

½ Cup Ocean Spray® Craisins® Sweetened Dried Cranberries Chopped

2 Tbsp Ocean Spray® Wholeberry Cranberry sauce

1 Tbsp Fresh thyme chopped

Salt and Pepper to taste

3 Tbsp cider vinegar

¼ cup olive oil

1 baguette or country-style bread, sliced and toasted

Salt and pepper to taste

Directions:

  1. In a large bowl mix the Goat Cheese, Craisins®, Wholeberry Cranberry Sauce and thyme thoroughly. Divide into 8 small rounds and refrigerate for 1 hour

  2. Combine eggs and milk; dip each cheese round in egg mixture and breadcrumbs, covering all sides. Fry breaded cheese in 1 inch of hot oil for 1 to 2 minutes, turning until cheese has browned on both sides

  3. Toast Walnuts in a dry sauté pan on medium heat 4 to 5 minutes or until golden. Toss walnuts and frisée with the vinegar, olive oil and a pinch of salt and pepper. Distribute evenly in 4 salad bowls. Top each salad with two cheese rounds. Serve immediately with toasted bread.

Yield:

4 Servings

Best made with:
Craisins® Dried Cranberries
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