10 Recipes That Prove You Should Eat More Melted Cheese
By Caroline Lange
We probably don’t need to remind you about the merits of melted cheese (right? The gooeyness. The gooeyness!). We think it’s the sunniest part of any cheese plate, the best layer on a tray of nachos, a requisite on burgers. Heck, we even like cheese that has been melted, then cooled, then re-melted.
More: The best way to reheat pizza at home
We don’t think you should ever need an excuse to melt cheese—but if you’re looking for a sign…
Make crispy-edged, melty-centered sandwiches:
Gabrielle Hamilton’s Grilled Cheese by Genius Recipes
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Parker & Otis’ Pimento Cheese (+ Grilled Sandwiches with Bacon & Tomato) by Genius Recipes
More: 10 ways to use parmesan cheese
For good measure, cover some vegetables with it:
Lacinato Kale Gratin by Marian Bull
More: Why your cheese stinks and when it’s a good (and bad) thing
Roasted Red Peppers with Anchovies, Garlic, and Goat Cheese by Phyllis Grant
More: How to make macaroni and cheese without a recipe
Or fold it into a flaky pastry:
Focaccia di Recco by Emiko
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Georgian Khachapuri Filled with Ramps, Green Onions, Herbs, and Cheese by Kukla
Tomato and Cream Cheese Turnovers by fiveandspice
Seadas (Sardinian Honey and Cheese Pastries) by Emiko
Or just go a little over the top:
Classic Mac and Cheese by Sue Conley & Peggy Smith
Fried Goat Cheese with Honey and Black Pepper by Alexandra Higgins
Fried Goat Cheese with Honey and Black Pepper
Makes 16 goat cheese balls
3 cups all-purpose flour, divided
1 teaspoon baking powder
1 ½ teaspoons salt, divided
4 tablespoons honey, divided
2 ¼ cups very cold soda water
1/8 teaspoon finely ground black pepper
8 ounces fresh goat cheese, cold (the dryer the better, we like the Laura Chenel Chevre)
6 to 8 cups canola oil, for frying
½ teaspoon coarsely ground black pepper
To make the batter, sift 2 cups all-purpose flour and baking powder into a large mixing bowl. Stir in 1 teaspoon kosher salt and 2 tablespoons honey. Whisk in the soda water until the batter is smooth. Keep refrigerated until ready to use – the batter needs to stay as cold as possible until ready to fry.
The prepare the seasoned flour, combine the remaining 1 cup all-purpose flour, ½ teaspoon kosher salt, and finely ground black pepper in a shallow bowl or plate. Set aside.
Roll the goat cheese into sixteen ½-ounce balls. Refrigerate for 30 minutes.
In a heavy-bottomed pot or deep fryer, heat the canola oil to 375º F. Roll the chilled goat cheese balls in the seasoned flour. Shake off any excess flour, then roll the balls into the batter a few at a time, making sure to fully cover the cheese ball. Remove them one or two at a time and carefully drop them into the oil, using a slotted spoon to move them around so they don’t stick to each other or the pot. Cook until golden brown, about 45 seconds to 1 minute. Using a slotted spoon or strainer, carefully remove the goat cheese from the fryer and drain on a cooling rack or paper towel-lined plate.
Place the fried goat cheese into a warm bowl. Drizzle with the remaining 2 tablespoons of honey and coarsely ground black pepper. Serve immediately.
