Crispy Goat Cheese with Pistachios, Figs, and Confit Garlic

Ingredients

Crispy Goat Cheese

500 g firm plain goat cheese

1/4 cup roasted salted pistachios, chopped

1 tbsp fresh rosemary, chopped

1 garlic clove, grated

Fresh ground pepper

Pinch of salt

1 beaten egg (with salt and pepper)

1/2 cup panko breadcrumbs

1/4 cup grated parmesan

Confit Garlic

About 20 garlic cloves, peeled

Olive oil (enough to cover the garlic)

1 sprig rosemary

Toppings

4 to 6 fresh figs, quartered

Crisp lettuce (iceberg or romaine), thinly sliced

Thick slices of sourdough bread

1 fresh garlic clove for the bread

Tartar Mayonnaise

1/2 cup mayonnaise

2 tbsp fresh herbs (dill, basil, flat-leaf parsley, cilantro)

1 tbsp capers, finely chopped

1 shallot, finely chopped

1 garlic clove, chopped

Zest of one lemon

1 tsp apple cider vinegar

Fresh ground pepper

Pinch of cayenne

Preparation

Crumble the goat cheese into a bowl and mix in the chopped pistachios, rosemary, grated garlic, a bit of salt, and a generous amount of ground pepper. Form into small patties, about 3 cm wide and 1 cm thick. Place them on a tray and chill in the fridge for about 1 hour to firm up.

Meanwhile, prepare the confit garlic. Place the garlic cloves in a small saucepan and cover completely with olive oil. Add the rosemary sprig and cook on very low heat for about 1 hour, until the garlic is golden and tender. Let cool in the oil.

For the tartar mayo, combine mayonnaise with chopped fresh herbs, capers, shallot, garlic, lemon zest, vinegar, pepper, and a pinch of cayenne. Chill until ready to serve.

Set up three bowls: one with the beaten egg, one with the panko mixed with parmesan, and one with the chilled cheese patties. Dip each cheese patty in the egg, then coat in the panko-parmesan mixture.

Heat a shallow layer of oil in a pan over medium heat. Once hot, fry the goat cheese patties for about 2 minutes per side, until golden and crispy.

Grill the sourdough slices and rub each one with a fresh garlic clove.

To assemble, lay down a bed of crisp lettuce, top with the crispy goat cheese, fresh fig quarters, a few cloves of confit garlic, and a generous spoonful of tartar mayo. Serve with the garlicky grilled bread on the side.

Enjoy!