- 4 ounces cream cheese, softened
- 1 cup (4 ounces) shredded Gjetost cheese
- 1 egg
- 1 tablespoon water
- 2 tablespoons cornmeal
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon dry bread crumbs
- 2 teaspoons grated Parmesan cheese
- 2 tablespoons butter
- 5 cups torn mixed salad greens
- 1 cup pitted ripe olives
- 5 tomato wedges
- 1/4 cup olive oil
- 1 teaspoon sesame oil
- 1/4 cup white wine vinegar
- 2 teaspoons finely chopped green onions
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Toasted pita wedges, optional
- In a small bowl, combine cream cheese and Gjetost cheese until blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
- In a shallow bowl, whisk egg and water. In another shallow bowl, combine the cornmeal, sesame seeds, bread crumbs and Parmesan cheese. Dip cheese in egg mixture, then cornmeal mixture. In a large skillet, cook cheese patties in butter in batches for 1-2 minutes on each side or until golden brown.
- Meanwhile, arrange the salad greens, olives and tomatoes on a serving platter. Whisk the oils, vinegar, onions, mustard and seasonings; drizzle over salad. Place cheese patties over the top. Serve immediately with pita wedges if desired. Yield: 5 servings.
Reviews for Sizzling Cheese Salad
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I was just wondering why if you couldn't find the ingredients or fix the recipe the way it is specified (TOH made and liked) that you would give any kind of negitive feedback
This was so good and easy. My husband was even able to fix this!
Made it last night. This recipe really needs better instructions on the cheese type and on 'browning' the patties. I couldn't find Gjetost cheese, so the person at the specialty cheese section recommended substituting a combination of smoked gouda and cave aged gruyere. It was a disaster in my pan - the patties melted all over the skillet and it turned into a giant blob that could not be re-habbed. My hubs was nice about it, but asked, please, don't try it again! Now that I know that Gjetost is a GOAT cheese, I see why the gouda/gruyere melted into a big mess. Would have helped to know that before I bought the ingredients.
OMG this is wonderful. I probably wouldn't have taken the time to make it but I'm retired. Its well worth the time and effort!
Sounds good. Here's what I found on the cheese:
Brunost (Norwegian), or mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means brown cheese. In North America a variant with goat milk is referred to and sold as gjetost (Norwegian for goat cheese)