If you ask me, goat cheese deserves a permanent spot in your fridge at all times, and these herbed goat cheese balls are exactly the kind of thing I want to bring to every gathering, grazing spread, or warm-weather hang. They come together so quickly, they look absolutely stunning on a board (think alongside something like a Summer Cheese Board), and the fresh herb coating makes every single bite ridiculously good. If you are already a goat cheese obsessive like me, you are going to want to check out my Basil Whipped Goat Cheese and this Heirloom Tomato Goat Cheese Salad too, because we do not gatekeep goat cheese recipes around here.
We all know I'm all about simple recipes for the most part. Things I can whip up in a moments notice and say look what I made - isn't it delicious. (so modest) These Herbed Goat Cheese Balls are exactly that. Beyond easy to make, perfect to pack up and take for a picnic, or serve up as an appetizer with a pile of crostini. Done and done. I first saw them a few months back at a new bakery in Venice Beach and I've been obsessing over them ever since. Clearly it was time to re-create them at home so we can all enjoy them for picnics in the park, backyard BBQ's or a quick snack when you have some leftover in your fridge. #sorrynotsorry
Herbed Goat Cheese Balls
Ingredients
- 2 large logs goat cheese
- Fresh Parsley chopped
- Fresh Dill chopped
- Fresh Chives finely chopped
- Fresh Basil chopped
- ½ teaspoon Red Pepper Flakes
- 1 cup Extra virgin olive oil
- Toasted crostini
Instructions
- Cut the logs of goat cheese into 8 pieces each. Roll them into balls and place into a medium baking dish. Sprinkle the fresh herbs and red pepper flakes on top of the cheese and add the olive oil until it covers about ½ of the goat cheese.
- Cover and refrigerate for up to 3 days. Rotate the cheese balls before serving so they are fully coated with the olive oil herb mixture.
- Serve with crostini, pita, crudite etc.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Will try these