When the air turns crisp, nothing beats sinking into the couch with a bowl of something gooey and warm. Picture a soft blanket, a good film, and a golden, molten cheese waiting to be dipped. If you love baked Camembert or fried mozzarella, you’ll adore this panko-breaded twist on the classic Caprice des Dieux. It crisps on the outside and melts into a silky heart with every pull.
Essential ingredients for panko-breaded Caprice des Dieux
- 1 whole Caprice des Dieux cheese (the small, round French goat-style cheese)
- Panko breadcrumbs for an extra-crispy coating
- All-purpose wheat flour
- 2 eggs, beaten
- 1 teaspoon dried oregano
- 1 teaspoon Espelette pepper or mild chili powder
- 1 teaspoon ground black pepper
- Olive oil for frying
- 1 loaf of country-style bread, sliced
- Garlic powder, additional oregano, and fleur de sel for seasoning
How to bread and cook the cheese for a perfect melt
- Unwrap the Caprice des Dieux and pat it dry with kitchen paper.
- Pour the beaten eggs into a shallow dish and set aside.
- Put the panko in a second shallow bowl.
- In a third bowl, mix the flour with oregano, Espelette pepper, and black pepper.
- Coat the cheese first in the seasoned flour, then dip in egg, then press into panko.
- Repeat the egg-and-panko step two to three times for a thick, crunchy crust.
- Heat a thin layer of olive oil in a skillet until hot but not smoking.
- Lightly brown each side for 2–3 minutes until the crust turns golden.
- For a lighter finish, transfer the cheese to a baking tray and bake 20 minutes at 180 °C (350 °F).
- When you remove the cheese, cut off the top rind to expose the molten interior.
- Serve immediately with the toasted bread strips for dipping.
Make crisp dipping toasts and seasonings
Turn ordinary slices into crunchy mouillettes in minutes.
- Slice the bread into long sticks for easy dipping.
- Brush each slice with olive oil and sprinkle with garlic powder and extra oregano.
- Place under the grill for a few minutes until they are deeply golden.
- Finish with a pinch of fleur de sel for contrast.
Tips and tasty variations to try
- Chill the cheese briefly before breading to help it keep its shape when frying.
- Use flavored panko or add grated Parmesan to the crumbs for more depth.
- Swap Espelette for smoked paprika if you prefer a smokier note.
- Serve with honey, fig jam, or a peppery salad to balance the richness.
- For a party platter, make several smaller rounds and keep them warm in the oven.
Cooking methods compared: pan-fry versus oven bake
Pan-frying
Pan-frying gives the quickest, crunchiest exterior. Use moderate oil and watch the heat. Turn gently to avoid breaking the crust.
Oven finishing
Baking after a quick pan-sear reduces oil absorption and keeps the inside perfectly molten. This is ideal when serving multiple portions.
Serving ideas that showcase the gooey center
- Arrange toasted mouillettes around the cheese for communal dipping.
- Pair with cured meats and pickles for contrast in texture and flavor.
- Offer small bowls of chutney or honey for guests to experiment with sweet and savory bites.
- Always serve the cheese hot so the center stays luxuriously runny.
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