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!
