Goat Cheese Recipe

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon black peppercorns and 1/2 teaspoon mustard seeds (if using). Bring to a gentle simmer and stir until sugar dissolves, then remove from heat and let cool 2–3 minutes.

Place the prepared carrots, red onion and cucumber in a heatproof jar or bowl. Pour the warm pickling liquid over the vegetables to cover. Let cool to room temperature, then cover and refrigerate at least 30 minutes (ideally 2 hours) while you prepare the rest. Pickles will keep refrigerated for up to 1 week.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and a wire rack. Arrange the bacon slices on the rack in a single layer and bake 12–18 minutes, turning once if needed, until crisp. Alternatively, pan-fry over medium heat until deep golden and crisp. Transfer to a paper towel–lined plate to drain and cool slightly, then break into bite-size pieces.

Wash and dry microgreens or baby arugula and keep chilled until plating.

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon Datil pepper paste (or substitute), 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1 tablespoon minced parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth and emulsified.

Taste and adjust heat or acidity: add more Datil paste for heat, a little honey for balance, or another 1/2 teaspoon lemon juice for brightness. Refrigerate until ready to use (can be made up to 2 days ahead).

Shape the goat cheese: if using an 8 oz log, divide into 8 equal rounds (about 1 oz / 28 g each) using a sharp knife. Pat each round gently to flatten slightly to about 1/2 inch thick. Place rounds on a parchment-lined tray and freeze for 20–30 minutes — this helps them hold shape while frying.

While the rounds chill, make the cornmeal batter. In a medium bowl whisk together 3 tbs yellow cornmeal, 1 tbs all-purpose flour, 1 large egg, 1 teaspoon salt and 1/2 teaspoon black pepper. Slowly whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. If using panko, set it in a shallow dish next to the batter.

Heat a deep skillet or heavy-bottomed pot with 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, heat until oil sizzles when a small drop of batter is added and it browns steadily.

Remove the chilled goat cheese rounds from the freezer. One at a time, dredge a round in batter, letting excess drip off, then press into panko (if using) to coat. For an extra-crisp exterior you can double-dip: back into batter, then again into panko. Keep shaped rounds on a tray while you finish.

Fry in batches (2–4 at a time depending on pan size) for 2–3 minutes, turning once, until batter is deep golden and crisp. Goat cheese inside will soften but should remain intact. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain and keep warm. Sprinkle lightly with flaky sea salt.

If oil temperature drops, let it return to 350°F between batches to ensure even crisping.

Arrange 2 fried goat cheese rounds per serving on warm plates (see servings). Spoon 1–2 tablespoons Datil pepper remoulade beside or under the rounds.

Top each plate with 2–3 pieces of crisp bacon and a small mound (about 1–2 tablespoons) of quick pickled vegetables. Add a small handful (about 1 tablespoon) of microgreens or baby arugula for freshness.

Finish with a squeeze of lemon, a pinch of flaky sea salt and a crack of black pepper. Serve immediately while goat cheese rounds are hot and crisp.