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Crusted Chèvre with Watercress Aioli

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Watercress05Crusted Chèvre with Watercress Aioli

From McGregor Vineyard and Winery

1-2 teaspoons grapeseed oil (olive oil works as well)

1/3 cup panko bread crumbs

1/3 cup slivered almonds

8 ounces chèvre (soft goat cheese)

1 egg, beaten

salt and pepper, to taste

Heat oil in a nonstick skillet over medium heat. Pulse the panko bread crumbs and slivered almonds in a food processor until finely ground. Slice cheese into eight 1/2 inch thick slices and dip each into the beaten egg then into the ground bread crumbs and almonds. Brown the cheese slices in the skillet and place on paper towels.

Watercress Aioli

1 large egg yolk, room temperature

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

1/4 cup grapeseed oil (extra virgin olive oil works as well)

3 tablespoons vegetable oil

2 garlic cloves

1/4 cup watercress, minced finely (arugula may be substituted)

salt and pepper, to taste

Whisk together yolk, lemon juice and mustard. Combine oils and add to yolk mixture in a very thin stream whisking briskly until mixture is emulsified. If mixture separates, stop adding oil and continue whisking until mixture comes together, then continue adding the remaining oil. Crush garlic and add to the mixture along with watercress. Add salt and pepper to taste. Makes 1/2 cup. Keeps well in refrigerator for 3 days. Drizzle over chèvre rounds or serve on the side for dipping.

This recipe originally appeared in our Spring 2008 issue.

1 thought on “Crusted Chèvre with Watercress Aioli”

  1. Avatar

    What a delicious recipe! I’ve been trying to find different recipes with chevre, so I’m glad that I finally stumbled upon yours. I’ve been trying to cook for my family more, so I’ll be sure to add this to the top of my list. Do you think my kids will like it? Thanks for sharing this delicious treat with us. 🙂

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