INGREDIENTS:

1 log fresh goat cheese chilled OR tub of goat cheese formed into rounds
1 egg - beaten (in a shallow dish)
1 C. panko breadcrumbs (in a shallow dish)
¼ C. olive oil for sautéing
1 jar Tait Farm Fig & Olive Relish
1+ C. fresh salad mix

DIRECTIONS:

With a sharp knife, slice chilled goat cheese log into ½” thick rounds or form chilled goat cheese into rounds. (the cheese will crumble if it isn’t cold.) Transfer rounds into beaten egg and coat. Transfer the rounds to the panko and coat on all sides. Heat the olive oil and gently transfer coated cheese rounds into the pan. Cook over medium heat until lightly golden on one side, then flip to brown the other side. When done, place on a paper towel-covered plate to drain. To serve, place a bed of salad mix on serving plate (or use individual tapas plates), top with a goat cheese fritter, and finish with a small spoonful of Tait Farm Fig & Olive Relish on the fritter. Serve immediately.

Recipe by: Chef Harrison Schailey