This panzanella toast with fried goat cheese is a delicious treat.
The Deets
This toast is a delightful and innovative twist on the classic panzanella salad, bringing together the best flavors of summer in every bite. Panzanella is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It starts with a base of thick, rustic Tuscan-style bread, perfectly toasted and rubbed with fresh garlic to enhance its robust flavor.
Layered on top are juicy heirloom tomatoes and sweet, succulent peaches, creating a vibrant and colorful contrast that is visually appealing and flavorful. To elevate the dish, a savory blend of kalamata olives, fragrant garlic, and fresh herbs is generously spooned over the tomatoes and peaches, adding depth and a Mediterranean flair.
Finally, the pièce de résistance: crispy, golden panko-fried goat cheese balls, which provide a creamy, tangy contrast to the fresh ingredients. Don’t be intimidated by making fried goat cheese, it is really quite simple! You’ll coat your goat cheese disks in egg and bread crumbs and then heat a skillet over medium-high heat. You’ll fry each side until crispy! And voila – so easy and delicious.
If you enjoyed this recipe, be sure to check out my other toasts here!
Panzanella toast with fried goat cheese
Ingredients
- 2 heirloom tomatoes
- 1/2 small red onion, diced
- 2 cloves garlic: 1 clove minced garlic + 1 clove to rub on bread
- 2 tbsp kalamata olives, minced
- 1/2 lemon, juiced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp basil, chopped
- 2 tbsp parsley, chopped
- Loaf of thick sourdough bread
The goat cheese
- 4 oz Goat cheese
- 1 cup Panko breadcrumbs
- 1 egg
- 1 cup flour
- Fry oil
- sea salt
- pepper
Instructions
- Slice tomatoes and lay out on a baking tray or large plate. Drizzle olive oil over top.
- Add diced red onion, garlic, olives, basil, parsley, lemon juice and red wine vinegar. Season with salt and pepper. Using a folk, gently mix ingredients with tomatoes until combined.
- Prepare the goat cheese by rolling into discs, a little bit larger than a quarter. Set up a breading station. Place the flour in a shallow dish, the beaten egg in another shallow dish, and the breadcrumbs in a third shallow dish. Season the breadcrumbs with salt and pepper to taste.
- Dip each goat cheese disk into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the goat cheese with breadcrumbs, pressing lightly to ensure they adhere. Repeat the process with all the discs.
- Heat vegetable oil in a large skillet over medium-high heat. You'll need enough oil to cover the goat cheese when frying. To test if the oil is hot enough, drop a small breadcrumb into the oil – if it sizzles and floats to the top, the oil is ready
- Carefully add the goat cheese to the hot oil. Fry each side for about 2-3 minutes or until golden brown. Use a slotted spoon or tongs to transfer to a paper towel-lined plate to drain any excess oil.
- Coat slice of bread with olive oil and cook for 2-3 min pre side on medium heat (alternatively you could also grill your bread). When bread is crispy, rub clove of garlic all over it. Add the seasoned tomatoes and top with fried goat cheese. Drizzle more olive oil and lemon juice over top if you’d like. Enjoy!
