Grilled Goats Cheese with Mango

    (6)
    23 minutes

    Tangy cheese and sweet mango; this is absolutely heavenly. My sister made this for me one day and now I cannot get enough of it.


    6 people made this

    Ingredients
    Serves: 6 

    • 1 bunch watercress, torn into bite sized pieces
    • 1 mango - peeled, seeded and sliced
    • 2 eggs, whisked
    • 1/2 cup (60g) dry bread crumbs
    • 325g herbed goats cheese, sliced into 1cm thick pieces

    Directions
    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat the griller
    2. Arrange the watercress on a serving platter. Top each piece with a slice of mango.
    3. Place the eggs and the bread crumbs in separate shallow bowls. Coat goats cheese pieces with bread crumbs then dip in the egg and coat again with bread crumbs.
    4. Arrange coated goat cheese pieces in a single layer on a medium baking tray. Grill 2 to 4 minutes per side until lightly browned. Arrange on top of the watercress and mango to serve.

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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (4)

    by
    11

    Good flavors, but I had trouble cutting the goat cheese into nice round circles for battering and broiling. Maybe the cheese should've been frozen lightly first before slicing and handled quickly while battering? I couldn't find any herbed goat cheese, so I rolled the round over a light sprinkling of herbs de provence. My parents, who are usually afraid of odd pairings of flavors, really liked it. It's unique and exotic and made my hors d'oevres spread look very exotic. Ooh la la!  -  23 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    7

    I made this as an appetizer for a dinner party and it wasn't what I had hoped. No one liked it. The mangos weren't the best so maybe this is better with very flavorful mangos. An interesting experiment but disappointing.  -  17 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    6

    I couldn't find watercress so I used slices of cucumber instead. The goat cheese is challenging to work with, it helps to put it in the freezer for a little bit before slicing. Turned out really well and very delicious.  -  22 Apr 2008  (Review from Allrecipes USA and Canada)

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