Ginger Snap Crusted Goat Cheese Log

Serves 4 - 6

1 4-ounce goat cheese log, wrapped
2 tablespoons all-purpose flour
1 egg, beaten
½ cup crushed ginger snaps, fine-to-medium crush
½ teaspoon salt
1/8 teaspoon cayenne pepper
4 tablespoons salted butter


Place wrapped goat cheese in freezer for 15 minutes. While the cheese is chilling, place flour in shallow bowl or plate, pour beaten egg into another shallow bowl and crushed ginger snaps into a third bowl.  Blend cayenne and salt into flour.

Remove cheese from freezer, unwrap, and dredge lightly in seasoned flour. Shake off excess.

Coat floured log in egg wash until completely covered, then immediately into ginger crumb. Coat log completely, patting crumbs over all exposed areas. If necessary, crush more ginger snaps and apply.

Wrap coated log in plastic wrap, sealing tightly to adhere crumb to log. Refrigerate for a minimum of 1 hour.

Remove Gingered Goat Cheese log from refrigerator. Place a medium sauté pan over medium to high heat. Place butter in pan and heated until translucent but not burning.  Place log into sauté pan and allow it to brown lightly, moving it gently with a wooden spoon. Be careful to not pierce the log. Cook for about 5 minutes or until desired brown color.

Place on bed of field greens.  Serve with bread or crackers and plain or spiced honey.