½ cup olive oil
½ teaspoon red pepper flakes
2 teaspoons garlic, chopped
2 tablespoons of butter
½ cup macadamia nuts, chopped
½ cup panko bread crumbs
½ teaspoon white pepper
2 (8 ounce) logs of goat cheese
1 (5.25 ounce) box melba toasts
Heat the olive oil in a small pot over medium low heat until the oil is hot but not over 225 degrees F. Remove from heat. Add red pepper flakes and garlic and set aside to cool and let the flavor steep into the oil. Reserve ¼ cup for coating the melba toasts and ¼ cup for the Roasted Parsnip Medley recipe.
Melt butter in a large skillet over medium low heat. Add the macadamia nuts, panko, white pepper and a generous pinch of salt. Let cook for 3 to 4 minutes until the nuts and breadcrumb have absorbed all the butter. Transfer to a baking sheet and let cool. Once cooled roll the goat cheese logs in the mixture making sure they are completely coated.
Add melba toasts to a large bowl. Drizzle over ¼ cup of the garlic pepper oil and toss so all the toasts are lightly coated with the oil. Serve on the side with the goat cheese logs.