Ingredients
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2
-
-
8
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Hazelnut-Crusted Goat Cheese Nibblers, From Homebasics Winter 2007, OK, I really loved this, but I think that the cooking temperature is too high, especially for vegetable oil I started a bit over medium, and reduced it to between medium-low and medium, and that seemed great I guess I didn’t really ‘finely’ chop the hazelnuts, but the size was good for me! 🙂 I also used an egg white, as that is what I had on hand I reduced the recipe by half, to include in an ‘appy’ lunch, and got 9 rounds out of 4 oz of goat cheese This is rich, but the flavors combine really well We did not serve with mayo, but found that these were terrific on Ritz Thanks for sharing, Boomette!
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Steps
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1
Done
|
Heat Vegetable Oil in a Large Skillet Over Medium-High Heat. Working in Batches, Dredge Each Goat Cheese Slice in Flour, Dip Into the Egg and Then Coat With Hazelnuts. |
|
2
Done
|
Fry Cheese Slices in Hot Oil For 1 Minute Per Side or Until Golden Brown. |
|
3
Done
|
Drain on Paper Towels and Serve Warm. You Can Dip the Goat Cheese Nibblers in Mayonnaise If You Want. |
