My name is Chris and what were going to make now is a deep fried and goat cheese crusted with bread cramps and pine nuts and a little of thyme wrapped in bacon. This is a standard log of a goat cheese. You can get it mostly from market. I've cut it into little portions which I'm actually I'm going to make a little bit smaller. So it’s basically taking these portions of cheese, try a little wedges kind of wrap in half and making them into a balls.
There's no red around away to do this. You know I'm choosing to make them in balls because they happened to fit the size that I've cut the bacon and well see got a standard package of supermarket bacon in half. And so this fits nicely inside of those half pieces but you know any side you choose to do its fine.
So the mixture, the coding that’s going to go on top of the balls of goat cheese is out standard bread cramps you get any package in the supermarket none seasoned. So I'm going to have about an ounce and a half of ground pine nuts to that referrals to it two and a half ounces of bread cramps. And then about a half of a teaspoon of ground thyme just simply dumping in there. And then take me a spoon or whisking, mixing it up to distribute things fairly evenly.
So then I'm going to take each of the portions of goat cheese and put them in an egg wash and then just dump them here in this coating and make sure its get unfairly heavy. You can actually press it on if you want to. So you’ve coated it all of a the portions of cheese with the bread cramp mixture and now what were going to do is wrap each of t hem in one these half slices of bacon and skir it with a tooth pick. So that the bacon will stay on when it fries and these are just standard slices of bacon that you get it at any supermarket.
Wrap that in cheese and bacon rather. When you poke through you want to go with quick little jabs to get through the other sides. So if you do it slowly you’re going to mush the cheese out. It’s going to come out the sides and kind of break out of the bread cramp mixtures. So you just want to do it very quickly in a little jabbing motion like two or three quick little jabs to get it through fairly cleanly without disrupting the shape of the cheese.
So they're ready to go into the fryer and set it about 350 degrees and I'm going to place about four these in. you don’t want to crowd the oil too much because its dramatically drop the temperature very rapidly or they cook very quickly as you will see. And I'm almost done already, so them a little less than a minute probably about 40 to 45 seconds and as you can see you’ve already crisp and done.
So were just put them in a paper towel to drain and were laying them now and in a couple of minutes once the cheese is cool down and well pull the toothpick out and try them out. Certainly not health food but great little finger food for a cocktail party.
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