Goat cheese medallions are dipped in beaten egg then dredged in Panko Japanese Style Breadcrumbs. Briefly fried until golden in hot peanut oil. Seasoned with salt and pepper. I place the Chèvre Chaud on a mound of Chiffonade of Fresh Basil with Rosso Bruno Tomatoes, Drizzled with Olea Farm Olive Oil from Templeton, CA , … Continue reading "Chèvre Chaud"