Gluten Free Goat Cheese Medallions
Finger or Fork, these gluten free baked goat cheese medallions are easy to make, store well and delicious!
- 4-5 oz organic goat cheese “log” organic goat cheese tends to have a milder flavor
- 1/2 cup Bob’s Red Mill gluten free cornbread mix
- 1 egg
- 1 teaspoon Dijon Mustard
- ½ teaspoon Tones Rosemary Garlic Seasoning or any of your favorite seasoning
- Dash Ground white pepper
- 1/8 teaspoon Pink Himalayan or Celtic sea salt to taste
Prepare the Goat Cheese
Cut the goat cheese into 8 slices, compress each slice into a “ball” and then flatten.
Freeze the slices for 15 minutes to firm
Prepare the breading
Whip one egg with 1 teaspoon Dijon Mustard
Divide the cornbread mix into 2 different plates
Add Tones Garlic & Rosemary seasoning (no MSG), and salt and pepper to one of the plates of cornbread mix, leave the other plate plain
Bread the Goat Cheese Medallions
Dip each cold round as follows:
Plain cornbread mix
Seasoned cornbread mix
Place breaded rounds on a plate or cookie sheet lined with parchment paper
NOTE You can prepare these ahead of time… Chill in freezer for 15 minutes (or longer)
Bake Goat Cheese Medallions
Preheat oven to 450 F
Bake chilled (or frozen) goat cheese rounds in oven for approximately 15 minutes or until lightly browned.
To get a browner crust you can lightly spray tops of rounds with a coconut or olive oil cooking spray.
Rounds are ready when top is crispy and cheese is soft.
Serve over a bed of baby spinach topped with Aunt Celeste's Cucumber Tomato Salad
Can be frozen for 1 month in an airtight freezer container or freezer bag. If frozen, it may take a few minutes longer to bake.
Enjoy with your favorite salad, excellent with Aunt Pauline's Cucumber Tomato Salad.