Crispy Goat Cheese Napoleon with Prosciutto, Strawberry Compote, and Balsamic Glaze

By Jessica Bauer of Altius | Yield: 4 servings

By | April 04, 2017


  1. 1. Freeze the goat cheese for a few minutes to help it hold its shape. Slice the log into 12 rounds. Refreeze the rounds until hard.
  2. 2. Dip each round into flour, then egg, then panko. Keep refrigerated until ready to use. 
  3. 3. Meanwhile, combine strawberries and sugar in a saucepan over low heat until thick and syrupy. Set aside until it reaches room temperature. (Chef’s Note: Steps 1-3 can be done ahead of time, and the components can be refrigerated until you’re ready to plate!)
  4. 4. Heat ½ inch of oil in a sauté pan to 350°F. Fry the goat cheese for two minutes, flip, then fry for 1 more minute. Remove the cheese from the oil, and let it drain on a paper towel.
  5. 5. Fry the basil leaves for 30 seconds on each side. Let them drain on a paper towel.
  6. 6. To assemble, place ½ cup of arugula on each plate. Top with goat cheese, then strawberry compote, then prosciutto.
  7. 7. Repeat the layer three more times per plate. Garnish with balsamic syrup and crispy basil leaves.

Altius, 1230 Grandview Ave., Mt. Washington. 412.904.4442.


  • 1 10oz goat cheese log
  • 2 cups all-purpose flower
  • 6 eggs, beaten
  • 2 cups panko
  • 1 quart strawberries, stemmed and quartered
  • 1/2 cup sugar
  • 8 large basil leaves
  • 3 oz thinly sliced prosciutto
  • 2 cups arugula
  • Balsamic syrup, to taste
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