RECIPE: Crispy Goat Cheese & Honey

Elevate your next gathering with these irresistible crispy goat cheese bites, perfect as an amuse-bouche. You can also increase the portions of the dish and use this as a delicious appetizer or shared dish. The combination of creamy goat cheese, a crispy, golden crust creates a delightful contrast in texture and flavor especially when paired with a drizzle of honey and a sprinkle of crispy sage.

You can even make this dish ahead of time and store them in the freezer for a quick grab and prepare item when you’re feeling snackish or have some unexpected guests. This dish was inspired by Instagram and the travels of a friend through France, which in turn means it was inspired by Chef José Pizarro. I never looked at his recipe until after I crafted my own, I simply used the description provided by a friend’s Instagram post and used my imagination. I recommend checking out his recipe, my recipe, trying them both, mixing them together, and even getting creative and making your own version!

Crispy Goat Cheese Bites with Honey and Crispy Sage

Prep: 45 Min | Cook: 10 Hours | Servings: 4-6

Ingredients:

Goat Cheese Bites

• 8 oz goat cheese, cold (I used trader joe’s Blueberry Vanilla Chevre)

• 1 cup panko breadcrumbs

• 1/2 cup AP flour

• 1 egg beaten

• salt to taste

• vegetable oil, for frying

Crispy Sage

• 1/4 cup fresh sage leaves, picked/cleaned and patted dry

• 1/4 cup olive oil

For Serving:

• Honey, for drizzling (good quality)

Instructions:

1. Divide the goat cheese into bite sized pieces (about 1-inch balls) and set up a breading station with three bowls. One bowl with salted flour, one with a beaten egg, and one with panko.

2. Dredge each ball in the flour. Shake off any excess flour and dip the ball into the egg, again allowing any excess to drip off. Roll the ball in the panko breadcrumbs, gently applying pressure to ensure the crumbs adhere well. Place the ball on a parchment paper lined small baking sheet. Repeat until all the balls are done.

3. Place the tray in the freezer for at least 30 minutes.

4. While freezing, heat olive oil in a small skillet over medium-high heat. When the oil is hot (shimmery but not smokey) add the sage in a single layer. Fry the sage for about 1-2 minutes and then transfer to a paper towel line plated. Allow the sage leaves to drain any excess oil and then transfer them to a clean paper towel and store aside in a warm, dry place.

5. Heat vegetable oil in a medium sized pot over medium-high heat until the oil reached 350 degrees. You want to use enough oil where the balls will be at least 3/4 covered when dropped in the oil.

6. Fry the balls until golden brown, turning occasionally, allowing each side to fry for about 2-3 minutes per side. Work in batches to avoid overloading the oil.

7. Use a slotted spoon to transfer the fried balls to a paper towel lined plate.

8. Serve the fried goat cheese balls on a serving platter drizzled generously with honey and garnished with crispy sage leaves and a sprinkle of kosher salt.