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Home » Appetizers » Herb Coated Goat Cheese

Herb Coated Goat Cheese

September 14, 2008 · WCC Administr@tr · Leave a Comment

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.

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Herb Coated Goat Cheese
shared at the event by Jen
(a Giada De Laurentiis recipe, found HERE)dsc00085-4386172

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.

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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