The chèvre (fresh goat cheese) that you can find in France is different than what you can find here. Even the quality brands such as Cypress Grove chèvre are a little denser and chalkier than the freshest chèvre from France. However, by blending the cheese so it’s less chalky, you can create something akin to the real-deal. And, even if you don’t, it’s fried cheese after all and will be delicious. The below recipe makes 1 large chèvre chaud croquette or 2 medium-sized croquettes, if you’re interested in sharing.
- 4 ounces of chèvre (fresh goat cheese), such as Cypress Grove
- 1/4 cup toasted breadcrumbs
- 1 tablespoon Herbes de Provence (can be foraged, or purchased)
- 1/8 teaspoon sea salt
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- About 1 tablespoon olive oil, for frying
- 2-4 cups salad greens (2 cups for one salad, 4 cups for 2) and other salad ingredients of choosing such as tomatoes, olives, cucumber, etc.
- Olive oil and lemon or red wine vinegar, for dressing salad
Blend chèvre in a small bowl until softened so that it is easy to handle.
Mix breadcrumbs with herbs and salt on a plate. Set up “assembly line” for breading cheese with beaten egg in a shallow bowl, flour in a shallow bowl, and breadcrumb mixture on a plate in a row.
Form 1-2 croquettes (or patties) from the chèvre by rolling into a ball and then flattening. Dip each first into the flour, then the egg to lightly coat, and finally the bread crumb mixture. Press crumbs into cheese so that they stick.
Heat olive oil in a small skillet over medium. Once hot, sear croquettes for 2 minutes on each side until they are soft and almost breaking open on each side. Remove from heat and set on paper towel.
Toss salad greens and any other plant-based ingredients with a vinaigrette that is 1 part olive oil and 1 part vinegar. Dressing will be a little acidic, which is nice as it will balance the rich cheese croquettes.
Top salad greens with chèvre and serve while cheese is still warm.