Saturday, September 13, 2008

Herb Coated Goat Cheese

The following recipe was made for my Food Network Chefs Dinner. You can read about it and get other recipes made for the event HERE.


Herb Coated Goat Cheese
shared at the event by Jen
(a Giada De Laurentiis recipe, found HERE)
3 tablespoons olive oil
36 (1/2-inch-thick) slices baguette
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

Preheat the oven to 375 degrees F.

Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.

Meanwhile, 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. Serve with the crostini. Garnish with herb sprigs.

The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.