Panko-Crusted Goat Cheese with Cucumber and Green Apple

Panko-Crusted Goat Cheese with Cucumber and Green Apple

  • Preparation 30 min
  • Cooking 6 min
  • Chilling 15 min
  • Makes 16 hors d’oeuvres
Featured in RICARDO Magazine HOLIDAY 2015 (p. 87)
  • Nut-free

Categories

Ingredients

    • 4 thin slices pancetta
    • 4 oz (115 g) fresh unripened goat cheese, at room temperature
    • 1 tbsp fresh chives, chopped
    • 1 pinch chili powder or Espelette pepper
    • 1 cup (150 g) unbleached all-purpose flour
    • 2 eggs
    • 1 cup (60 g) panko bread crumbs
    • 1 green apple, cored, cut into 1-inch (2.5 cm) long sticks and lightly drizzled with lemon juice
    • 1 Lebanese cucumber, thinly sliced
    • A few microgreens (optional)
    • Salt and pepper
    • Canola oil, for frying

Preparation

Note from Ricardo

Espelette pepper is a chili pepper native to Espelette, France. It has a deep, subtle smokey heat. You can replace it with cayenne pepper.

Personal Note