Recipe Feature: Baked Chevre with Citrus Breadcrumbs

The cool breezes and refreshing rains of winter mean it’s citrus season in Napa Valley. Not only do the oranges, lemons, grapefruit, and mandarins reach their peak juiciness and flavor, but their zest packs an extra punch that can liven up a variety of dishes. Citrus first arrived in California more than 300 years ago, and it has played an integral role in agriculture here since. Fruit growers in Napa Valley now harvest everything from blood oranges originating from coasts of North Africa and Italy to lemons originating from East Asia.

Wineries in Napa are always looking for innovative ways to pair vintages with local citrus. At Grgich Estates, we’re especially proud of how well our Sauvignon Blanc and Fume Blanc compliment fruits like kumquats and blood oranges. The balanced acidity and aromas of lemon verbena in our Sauvignon Blanc pair heavenly with grilled fishes with citrus relish while our Fume Blanc contains notes of dulce de leche that compliment simple savory dishes like pan-roasted chicken with lemony herbs.

Citrus and Cheese

To celebrate the citrus season in Napa Valley, we’d like to present the following recipe for Baked Chèvre with Citrus Breadcrumbs. It blends the already creamy, delectable notes of goat cheese with sparks of orange and lemon zest. While the recipe doesn’t mention any specific types of citrus or cheese, we have a few recommendations that may enhance the flavor of your dish:

• Consider using Meyer lemons if you can find them. They’re a bit sweeter and have a more delicate skin than traditional lemons.
• Use a blood orange instead of a regular orange if you’re feeling adventurous. Blood oranges have a bit more complexity with hints of raspberry.
• Source your goat cheese from Napa Valley if possible. Our local cheesemakers create divine chèvre, putting many store-bought products to shame.
• Select a high-quality extra virgin olive oil. Many quality oils are produced near wineries in Napa Valley.

Don’t forget to enjoy this delicious hors d’oeuvres with our Sauvignon Blanc or Fume Blanc. As one of the premier wineries in Napa, we’re proud to produce an acidic, mineral-driven vintage that pairs so elegantly with the tart, sweet, and herbal flavors of this dish.

Baked Chèvre with Citrus Breadcrumbs

Course: Appetizer

Servings: 4 people

Ingredients

• 1 cup panko
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 cup plus 1 tablespoon olive oil, divided
• 12 ounces chèvre (spreadable goat cheese, ideally in a log shape)
• 6 cups loosely packed mixed salad greens Vinaigrette dressing

Instructions

1. In a small, shallow bowl, combine the panko, zests, and 1 tablespoon of oil. Place the remaining 1/2 cup of oil in another small bowl.

2. Slice or shape the chèvre into eight 1-inch-thick disks. One disk at a time, dip both sides into the oil and then the panko mixture, pressing gently on both sides and all edges so the crumbs adhere. Arrange the coated disks on a rimmed baking sheet and place in the freezer until frozen, about an hour.

3. Preheat the oven to 400°F.

4. Transfer the baking sheet to the oven and bake until the panko is lightly golden about 15 minutes.

5. Meanwhile, in a large bowl, toss the greens with dressing to taste. Arrange the greens on plates or a platter.

6. Carefully arrange the baked cheese on the greens and serve.

Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com

 
Article Source: Recipe Feature: Baked Chevre with Citrus Breadcrumbs