Pistachio-Almond Crusted Goats Cheese Medallions....so many descriptors...so delicious

Tonight I faced a new challenge. I was having one of my favourite clients over for dinner who was not only a vegetarian (but she eats fish and eggs) but recently had dental surgery and was not eating hard food yet. What could I serve her that all of us could eat - gluten-free, vegetarian, and non-crunchy - oh yes - and tasty (Brandon was here too and he wouldn't stand for anything less than awesome!)

So here's what I came up with - and it was a hit!

Pistachio-Almond Crusted Goats Cheese Medallions on a bed of mixed greens with sauteed red peppers, grape tomatoes, garlic shrimp and balsamic vinaigrette (for Brandon I substituted the shrimp for chicken breast because he's not a shrimp guy), with a side of spinach flavoured 'miracle noodles' tossed in olive oil, spices and hard parmesan.

And for dessert? 3 minute flourless chocolate cake topped with greek yogurt and fresh blueberries

*you'll have to excuse my pics today-they aren't the most fabulous ones I've taken! I was entertaining and didn't want to look like that weird person taking pictures of her guests food.... :)

Here's how I did it:

Pistachio-Almond Crusted Goats Cheese Medallions
Ingredients:
1 small package of soft to semi-soft goat's cheese (it comes in a cylindrical plastic tube wrapping)
1oz raw almonds
1/4 cup shelled salted pistachios
1/8-1/4 cup egg whites
1-2 tsp extra virgin olive oil



1) Put almonds and pistachios into magic bullet and grind until in very small chunks .

2)Remove goat's cheese from package and slice in 1/2" thick slices so they look like discs.
3) Dip the discs into the egg whites and then coat in the nut mixture on all sides (including around the edges). The better coated they are the better this recipe will turn out!
4) Put discs in fridge for 15-20 minutes to allow the goat's cheese to harden as much as possible.
4) Heat a pan to medium-high heat. Add 1-2 tsp of extra virgin olive oil. Wait a couple of minutes until oil is hot.
5) In a single layer place goats cheese medallions in the pan. Cook for 4-5 minutes (or until browned on the underside). Flip and repeat on the other side. When the discs are well coated with the nut mixture and egg whites they will seal in the melting cheese until they are cut open and the melted cheese will come oozing out.
6) Once browned on both sides, put on top of bed of greens with other ingredients (I used shrimp, chicken, grape tomatoes and sauteed red peppers - but these little guys will taste great with lots of different ingredients!) Drizzle with balsamic vinaigrette and you're done!

The great thing about this recipe is that often people overdo cheese in salads and end up overdosing on both fat and calories. By coating and cooking the cheese in this way, you will need much less on your salad to get a truly decadent effect. I find 2 pieces works well per side salad which is usually between 3/4 and 1 1/4 oz of goats cheese (a mere 70-120 calories - not too bad at all!)

This is a great recipe that is easy to make and sure to impress!