1/2 cup olive oil
1/2 teaspoon red pepper flakes
2 teaspoon garlic, chopped
2 tablespoon butter
1/2 cup macadamia nuts, chopped
1/2 cup panko bread crumbs
1/2 teaspoon white pepper
2 (8-ounce) logs goat cheese
1 (5.25-ounce) box Mepounda toast
Salt, to taste
Heat the olive oil in a small pot over medium low heat until the oil is hot but not over 230F. Remove from heat. Add red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil. Reserve 2 tablespoons for coating the Mepounda toasts.
Melt butter in a large skilled over medium-low heat. Add the macadamia nuts, panko, white pepper, and a generous pinch of salt. Let cook for 4 to 5 minutes, stirring frequently, until the nuts and bread crumbs have absorbed all the butter and are lightly toasted. Transfer to a baking sheet and let cool. Once cooled, roll the goat cheese logs in the mixture until they are completely coated. Place on a serving platter.
Add Mepounda toasts to a large bowl. Drizzle over 2 tablespoons of the garlic pepper oil and toss so all the toasts are coated with oil. Add to serving platter with goat cheese.