Goat Cheese with Honey Tapas

Step 1: Cut the goat cheese into 1-ounce pieces and form into disks roughly 1-inch in diameter. Cover and refrigerate. It's important to refrigerate so as to hold their shape, making for easier handling.

Step 2: Heat a large, heavy-bottomed saute pan over medium-high heat. Add 2 tablespoons of olive oil and the red onions. Reduce the heat to medium and cook, stirring 2 or 3 times, for 15 minutes. Add the butter and reduce the heat to the lowest possible setting. Continue to cook, stirring every so often, until the onions are browned evenly and have lost two-thirds of their moisture, about 3/4 - 1 hour. Stir in the sherry vinegar, sugar, stock, and 1 teaspoon of the salt. Remove from the heat and keep warm.

Step 3: In a blender, puree the olives and their brine with the remaining 2 tablespoons of olive oil at high speed for 1 minute, scraping down the sides once, until smooth. The recipe can be prepared to this point a day or two in advance and the onions and olive puree refrigerated separately. Reheat the onions gently and bring the olive puree to room temperature before serving.

Step 4: In a shallow dish, whisk the egg with the water. In another shallow dish, combine the bread crumbs with the remaining 1tespoon of salt, the herbs, and black pepper. Working in batches, place 3 or 4 cheese disks in the egg wash. Then place them in the bread crumbs and coat evenly, shaking off any excess. Transfer to a platter. Refrigerate until ready to cook. Very important to refrigerate so as to solidify the body of the cheese, making for a successful frying so they won't fall apart. The colder the better.

Step 5: In a large heavy-bottomed saute pan, heat the oil over medium-high heat. The amount of oil should reach half the height of the goat cheese in the pan. Add the cheese disks, leaving an inch of space around each piece. Fry until golden brown, about 2 minutes per side. Remove and drain on a paper towel-lined platter. Keep warm to serve.

Step 6: Dot a platter with eight 1/2 tablespoons of honey and flatten slightly. Place 2 warm goat cheese disks on top of each smear of honey. Top each piece of cheese with 2 teaspoons of the caramelized red onion and 1/2 teaspoon of the olive puree.