Goat Cheese Baked in Cornbread

10-16 servings


2 cups coarse cornbread crumbs (made from cornmeal muffins or cornbread)
1 tsp cayenne pepper
½ cup toasted pecans or walnuts, chopped
2 Tbsp minced fresh cilantro
1 lb mild goat cheese cut into disks
¼ cup olive oil


Combine the cornbread crumbs with cayenne pepper, chopped nuts and herbs on a large cooke sheet or plate
Cut or shape the cheese into sixteen 1-ounce disks.
Set aside.
Dip each piece of cheese first in the oil and then in the crumbs, lightly coating both sides.
Transfer to a baking sheet and refrigerate for up to 24 hours.

Preheat the oven to 300 degrees
Place the cookie sheet on the top rack of the oven and bake for 5-6 mintues or until the cheese is soft and warm.
Remove and serve immediately.

I have used these both as a salad accompaniment and an appetizer when topped with roasted red pepper spread or with black bean-mango relish.