Fried Goat Cheese with Olive Salad

Fried Goat Cheese with Olive Salad

Author: Allie, Hamama Success Team Manager

Prep Time: 15 minutes 

Cook Time: 5 minutes

Makes:  4 servings

Have you ever eaten fried goat cheese? If not, you’re missing out! The fresh, pillowy goat cheese gets surrounded by a golden crust. You can top these with a flavorful briny olive salad, or you can toss them on a beet salad. These are melt-in-your-mouth delicious no matter how you eat them!





For the Fried Goat Cheese: 

  • 8 oz. goat cheese, in a log 
  • ¼ cup all-purpose flour (I use King Arther’s Gluten-Free flour) 
  • 1 large egg
  • ⅓ cup seasoned panko bread crumbs (I used a gluten-free variety)
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper to taste
  • Rutabaga microgreens, for garnish


For the Olive Salad:

  • ¾ cup pimento-stuffed green olives
  • ¼ cup pitted kalamata olives
  • ¼ cup jarred Italian giardiniera
  • 2 large pepperoncini
  • 3 to 4 small pickled onions
  • 2 tbsp capers
  • 1 medium clove garlic, chopped
  • 1 tsp dried oregano
  • 1/4 tsp freshly ground black pepper, more to taste
  • 2 tsp freshly squeezed lemon juice
  • 2 tbsp olive oil




Prepare the olive salad:

Ideally, the olive salad should be made a day in advance to give the flavors time to meld. If stored in a jar with a good seal, it will keep in the refrigerator for months.

  1. Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers. 
  2. Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil. Pulse until just coarsely chopped.
  3. Transfer to a container, cover, and refrigerate until ready to use.

Prepare the goat cheese

  1. Prep the goat cheese by slicing the log into ½ oz sections. Use your hands to pat each one together. (You can opt to make these whatever size you prefer, depending on how you’re serving them). 
  1. Prepare separate dipping bowls for the flour, egg & breadcrumbs. Dip each goat cheese round into the flour, then the egg, then lastly the breadcrumbs, shaking off any excess as you go. Transfer to a plate and place in the freezer for about 10 minutes.
  2. Heat a small cast iron skillet over medium high heat. Add olive oil and let heat up. Place the goat cheese rounds in the skillet, flipping after they are nicely browned on the first side. Continue cooking until all sides are browned to your liking.
  3. Transfer to a platter, top with a small spoonful of olive salad and garnish with fresh Rutabaga microgreens. Enjoy immediately.
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