Goat Cheese Cakes

Introduction

These crispy-outside, creamy-inside goat cheese cakes come together in one mixing bowl and deliver savory herb flavor in every bite. The Boursin cheese, fresh thyme, basil, and tarragon infuse the filling, while a breadcrumb crust gives you a satisfying golden exterior. They work as an elegant appetizer, a protein-forward side, or a component of a composed salad.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus 30 minutes chilling)
• Servings: 8 cakes (serves 4 as an appetizer or side)

Ingredients

• 11 ounces goat cheese, room temperature
• 1 package (5.2 ounces) Boursin brand cheese, room temperature
• 4 ounces ricotta cheese, room temperature
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon minced chives
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh tarragon
• 1 cup flour, for dredging
• 3 eggs, beaten lightly to make an egg wash
• About 1 cup bread crumbs
• 4 tablespoons olive oil

Instructions

1. In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.
2. Melt butter in a small saucepan over medium-low heat.
3. Add the garlic, shallot, chives, thyme, basil and tarragon.
4. Cook just until soft and fragrant, about 2 minutes.
5. Fold herbs into cheese mixture.
6. Cover and refrigerate until mixture is firm, at least 30 minutes.
7. When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.
8. Dredge each cake in flour, then shake off excess flour.
9. Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.
10. Heat oil in a large skillet or sauté pan over medium-high heat.
11. Gently add cheese cakes and fry until golden on both sides, 1-2 minutes per side.
12. Drain on a wire rack.

Variations

Herbed breadcrumb coating: Mix the breadcrumbs with 1 teaspoon of dried oregano or Italian seasoning before dredging for a more assertive herb layer.

Lemon zest finish: Add 1 teaspoon of lemon zest to the cheese mixture after folding in the herbs for brightness and a subtle citrus note.

Baked instead of fried: Place the breaded cakes on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 400°F for 12 minutes, turning halfway through, for a lighter version.

Served warm with greens: Plate the cakes on a bed of arugula or mixed greens and drizzle with a light vinaigrette while they are still warm.

Anchovy addition: Finely mince 2 anchovy fillets and fold them into the cheese mixture with the herbs for a deeper, umami-rich flavor.

Tips for Success

Bring all three cheeses to room temperature before mixing. Cold cheese will be difficult to combine smoothly and may not hold together as cohesively when formed into cakes.

Don’t skip the chilling step. The 30-minute refrigeration is essential—it firms the filling enough to handle without breaking apart during breading and frying.

Shake off excess flour after dredging. Too much flour creates a thick, pasty layer under the breadcrumbs; a light, even coat ensures the cakes fry up golden and crisp.

Watch the heat and timing on the pan. Medium-high heat and 1–2 minutes per side is the sweet spot; too high and the outside burns before the inside heats through, too low and you lose the golden crust.

Use a wire rack for draining. It allows air to circulate underneath, preventing the bottom from becoming soggy as the cakes cool.

Storage and Reheating

FAQ

Can I make these ahead and fry them later? Yes. Prepare and refrigerate the breaded cakes for up to 8 hours before frying. They may need an extra 30 seconds per side if they’ve been very cold.

What if my cheese cakes fall apart during frying? The mixture likely wasn’t firm enough or you didn’t chill it long enough. Ensure you refrigerate for the full 30 minutes. If reforming, chill again before breading.

Can I use a different cheese blend? Goat cheese and ricotta are essential for texture and tang. You can skip the Boursin and replace it with an equal amount of cream cheese plus 1 teaspoon of garlic powder and dried herbs, though the flavor will be milder.

What’s the best way to serve these? Serve warm or at room temperature as an appetizer, alongside a salad, or as part of a cheese course. They hold heat reasonably well for about 15 minutes on a serving platter.