These almond-crusted goat cheese medallions are a delightful addition to any salad or appetizer platter, offering a creamy texture with a nutty crunch.
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Slice the goat cheese into even rounds, about 1 cm thick.
Chill the goat cheese slightly before slicing to make it easier to handle.
Spread the ground almonds on a plate and mix in the black pepper.
Ensure the almonds are finely ground for better adherence to the cheese.
Pour the olive oil onto another plate.
Use a shallow plate to evenly coat the cheese rounds.
Dip each goat cheese round into the olive oil, ensuring it is lightly coated, then press it into the almond mixture to coat evenly.
Press gently to ensure the almonds stick well to the cheese.
Place the coated goat cheese rounds onto the prepared baking sheet and bake for 3-4 minutes, or until the almonds are lightly toasted.
Keep an eye on the cheese to prevent over-toasting.
Serve the almond-crusted goat cheese medallions warm on a salad or as an appetizer.
Garnish with fresh herbs or a drizzle of honey for added flavor.
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