I've said it before and I'll say it again.  I love goat's cheese, I'm a sucker for it.  Having gone out recently to the same restaurant twice and ordering the same starter twice, I was struck with inspiration.  The dish?  It was a salad topped with breaded and fried crispy goat's cheese (also served with figs and prosciutto).  I was terrified it wasn't going to work, that I would end up with gooey melted and burning cheese in hot oil.  I researched a few recipes for suggestions on how to accomplish this and in the end this is what I did and it worked beautifully. Goat Cheese Medallions
1 small log of goat's cheese
1 egg, beaten
bread crumbs
3 Tbs oil
Slice goat's cheese into 1/4" rounds, if it's a little crumbly just form into small patties.  Place on wax paper and set them in the freezer for a few minutes.  My cheese log made 8 medallions. Start heating the oil in a small fry pan.  Beat the egg in a bowl and pour a layer of bread crumbs onto a small plate.  Dip each round of cheese in egg and then dip in breadcrumbs.  I used forks to gingerly maneuver the cheese from step to step and gently patted the breadcrumbs to ensure a nice even layer all around.  Prepare all of them before you start frying.  They only take about 30 seconds per side to brown and crisp up.  Fry them in small batches.  Let drain on a rack. We put these little gems on a lightly dressed spinach salad with a balsamic vinaigrette made with a little honey and thinly sliced shallots.  They were lovely and crispy and melty and contrasted well with the crumbled bacon and dried cherries we sprinkled over the salad.  Yum!  I think they would make a nice topper for a butternut squash risotto as well.