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Crusted Goat Cheese With Spinach & Fresh Tomato Salsa

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“This is so delicious. I usually serve this as a side dish to a simple fish dish. Enjoy ! From Cusine at Home, my new favorite magazine”
8 medallions

Ingredients Nutrition


  1. Combine first 6 ingredients in a small bowl. Season with salt and pepper, cover, and chill.
  2. Pulse panko and almonds together in a food processor until fine.
  3. Slice cheese into eight 1/2" thick slices. Dip each slice into egg, then coat in almond mixture.
  4. Brown coated cheese in 1 tbsp oil in a nonstick skillet over medium heat. Drain medallions on paper towels; return pan to the burner.
  5. Saute spinach with pepper flakes and salt until wilted, about 1 minute Serve crusted cheese over sauteed spinach and top with tomato salsa.

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