Goat Boater Recipe

Make the filling

In a medium bowl, combine the soft fresh goat cheese and softened cream cheese with a rubber spatula until smooth and homogenous. Fold in the finely chopped chives, lemon zest, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Shape

Using a small cookie scoop or tablespoon, portion the mixture into 12 equal amounts (about 1 tablespoon each). Roll each portion quickly between your palms to form tight 1-inch balls. Place finished balls on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold shape during breading and frying).

Set up breading station

Place the 1 cup flour in a shallow bowl. Beat the 2 eggs in a second shallow bowl. Put the panko breadcrumbs in a third shallow bowl. Remove the chilled goat cheese balls from the fridge and work quickly to bread them: roll each ball in flour (shake off excess), dip in beaten egg, then roll in panko to coat completely. For a sturdier crust, double-dip: back to egg, then panko again. Place the coated croquettes back on the parchment-lined tray and chill another 10 minutes while oil heats.

Fry

Pour about 1 cup of vegetable oil (or enough to come 1/2" up in a heavy skillet) into a 10–12" skillet. Heat over medium heat until oil registers 350°F (175°C) on a thermometer, or a small breadcrumb sizzles immediately. Fry the croquettes in batches (don’t overcrowd) for 1 to 1 1/2 minutes per side, turning gently, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if necessary while frying remaining batches.

Place the thinly sliced red onion in a small bowl. Add 2 tablespoons white wine vinegar, 1 teaspoon sugar, and a pinch of the salt; toss and let sit 5–10 minutes to quick-pickle and soften the bite. In a medium bowl, combine the baby arugula, the quick-pickled onions (with a little of their liquid to taste), 2 tablespoons extra-virgin olive oil, and remaining 1 teaspoon salt. Toss gently to coat. Taste and adjust acidity or salt.

In a small bowl, whisk together 3 tablespoons fig jam, 2 tablespoons honey, 1 tablespoon warm water, and 1 teaspoon lemon juice until smooth and pourable. If too thick, add an extra teaspoon of warm water. Taste and balance sweet/tart with a little more lemon if desired.

Arrange toasted baguette slices or crostini on a serving platter. Place one warm goat cheese croquette on each toast (or place croquettes in the center of a small plate and serve crostini on the side). Add a small handful of arugula and pickled onion beside or atop each croquette. Drizzle each croquette and salad lightly with the fig honey drizzle (about 1 teaspoon per croquette). Garnish with microgreens or extra chopped chives. Serve immediately while croquettes are warm and crisp.