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Crusted Chèvre with Watercress Aioli

McGregor Vineyard and Winery
Course Salad

Ingredients
  

Crusted Chevre

  • 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

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

Instructions
 

Crusted Chevre

  • 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

  • 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.

Notes

This recipe originally appeared in our Spring 2008 issue.
McGregor Vineyard and Winery
Keyword Aioli, Chevre, Crusted, watercress