This macadamia crusted goat cheese recipe is served on a bed of fresh chopped mango salsa, making it a light and delicious summer appetizer. It's inspired by our visits to Tommy Bahama restaurant in Maui, which is usually one of our first stops once we get off the plane.
Combine all ingredients except sesame oil in sauce pan and cook over medium-low heat for 25 minutes. Add sesame oil. Strain through fine strainer. Glaze should be a thick, viscous consistency.
Prepare Goat Cheese
Shape goat cheese into 4 equal balls. Roll each ball in macadamia nuts.
Flatten each ball into a puck, 2½ inches by ¾ inches tall. Coat each puck again with macadamia nuts in any bare areas.
Preheat a nonstick sauté pan on medium heat. Add clarified butter. Fry goat cheese for 90 seconds on each side.
For Serving
Place mango salsa on plate, then top with warm goat cheese. Drizzle with soy glaze and chopped green onion.