Tuesday, December 15, 2009

Goat Cheese Balls, Goat Cheese Balls, Goat Cheese All The Way...

So, I've made this appetizer for a few little holiday get togethers lately and have had numerous requests for the recipe, so here it is.

Goat Cheese Balls (a.k.a. Herb Coated Goat Cheese)

  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • 2 1/2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 teaspoon lemon zest
  • 1 teaspoon coarsely cracked black pepper
  • 1/4 teaspoon salt
  • 1 11-ounce log soft fresh goat cheese
  • 1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil
  • Fresh herb sprigs, for garnish
  • 36 (1/2-inch-thick) slices baguette


Stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Garnish with herb sprigs. Serve with slices of baguette.

The real name of these little bites of heaven are Herb Coated Goat Cheese, but I prefer to call them Goat Cheese Balls because it brings out the thirteen year old boy in me, along with my best Beavis & Butthead laugh.

Not many holiday recipes you can say that about.