Goat Cheese en Carrozza with Garlic Scape Pesto and Preserved Tomato Vinaigrette

IngredientsCheese, Tomatoes
Menu PartSandwich/Wrap
Cuisine TypeItalian
Goat Cheese en Carrozza with Garlic Scape Pesto and Preserved Tomato Vinaigrette

Source: Recipe courtesy of Chef Paul Kahan and Capriole Goat Cheese

Part of a summer series of Chicago Chefs celebrating Capriole Goat Cheese and Founder Judy Schad, this clever appetizer was created by Chef Paul Kahan of The Publican/One Off Hospitality Group. These crunchy, garlicky little bites are served with a chunky tomato vinaigrette for dipping or spooning over as you eat.


For the sandwiches:

3 eggs

kosher salt and black pepper, as needed

2 cups panko bread crumbs

8 slices pan de mie or brioche, crusts cut off careflly to form a 3.5" x 3.5" sandwich

3/4 lb. goat cheese

1/4 lb. low-moisture mozzarella, grated coarse on a box grater

olive oil for frying

2 Tsps. pesto (garlic scape recipe follows or use good quality store-brought pesto)

Preserved tomato vinaigrette (recipe follows)

For the garlic scape pesto: 

1 cup scapes, sliced into chunks (approximately 10-12 scapes)

1/4 cup toasted pine nuts

1/2 cup extra-virgin olive oil

1/4 cup parmesan cheese

1/2 cup basil leaves

Juice of 1 lemon

For the preserved tomato vinaigrette:

2 Tbsps. semi-dried cherry tomatoes (packed in olive oil in a jar), halved

1/2 cup oil from tomato jar or extra-virgin olive oil

1 1/2 Tbsp. white balsamic

1 Tbsp. minced shallot

1/2 tsp. salt


1. For the pesto: Place scapes in food processor and pulse for 30 seconds. Next, add pine nuts and olive oil and buzz for another 30 seconds. Add in parmesan cheese, basil and lemon juice and process until you reach desired consistency, a bit coarse. 

2. For the preserved tomato vinaigrette: Combine all vinaigrette ingredients in a jar with a tight-fitting lid and shake to combine.

3. For the sandwiches: Beat eggs in shallow bowl and season with salt and pepper.

4. In a second bowl, add the breadcrumbs and season with salt and pepper as well.

5. Combine goat cheese and grated mozzarella. Mix well.

6. Next, smear 4 bread slices with thin layer of pesto. Smear the other 4 slices with a nice layer of goat cheese, no more than 1/4" thick. Form sandwiches with one slice of each, pressing down gently to avoid filling squeezing out. 

7. Carefully dip each sandwich, both sides and edges, in the egg, followed by the breadcrumbs. Place dipped sandwiches on a plate and refrigerate for at least a half an hour, but no longer than 3 hours. 

8. Finally, heat 1/4" of olive oil in a medium skillet. Oil is ready when a few crumbs thrown in bubble gently. Fry sandwiches, turning once until each side and edges are golden brown. Let cool on paper towels for a few minutes, slice in half and serve with tomato vinaigrette on the side.

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