Prep. time: 35 Minutes
Cook time: 5 Minutes
Ingredients:

• 12oz. Goat Cheese

• 1 cup sliced almonds

• 1 cup Panko Japanese Bread Crumbs

• 1/2 cup White Flour

• 1 Large Egg

Sun-Dried Tomato Jam

• 8pz. Sun-Dried Tomato Jam

• 12-Slices of baguette, warmed and brushed with olive oil

• 12-strips of roasted red pepper to garnish

• 1 cup Sun-Dried Tomatoes

• Sprig Fresh Basil

• 1 Fresh Garlic Clove

• 1/2 tsp. Fresh Thyme

• 1/4 cup Red Wine Vinegar

• 3 Tbsp. Balsamic Vinegar

• 3 Tbsp. Sugar, granulated

• 1 cup Olive Oil

• Salt & Pepper to taste

Preparation:
Goat Cheese
Form Goat Cheese into four 3oz. patties. Cover patty with sliced almonds and pack. Dredge the goat cheese patty in flour, then egg wash and into panko breadcrumbs. Place goat cheese patties in refrigerator while you make the sun-dried tomato jam.
Sun-Dried Tomato Jam
Cover Sun-Dried Tomatoes with boiling water and let soak 15-minutes. Set aside. Strain tomatoes and place all ingredients in food processor except olive oil. Run food processor and add oil slowly until smooth. Season to taste.
Heat shallow pan of oil and place chilled goat cheese patties in hot oil until golden brown and then flip to brown other side. To plate, put a healthy dollop of sun-dried tomato jam on plate, put fried goat cheese on jam, three slices of bread and garnish with three strips of roasted red peppers. Enjoy.