Thursday, December 29, 2011

Herbed and Spiced Goat Cheese Balls

Goat. Cheese. My one and only cheese-y weakness. I like to serve these with wheat thins to add a little crunch in with the creaminess of the cheese. Plus, they are red, white, and green, which were perfect for a holiday appetizer!

Goat Cheese Balls

  • 1 1/4 pounds soft goat cheese
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped dill
  • 2 tbsp. finely chopped pecans
  • 2 tsp. paprika
Line a baking sheet with parchment paper. For 1 tbsp. of the goat cheese into a small ball. Transfer to the baking sheet. Continue with the remaining cheese. Refrigerate the balls for 10 minutes to set slightly.

In separate bowls, place the parsley, dill, and pecans. Roll several balls in each of the coatings set aside. To make the paprika band, sprinkle the paprika in a straight line on a cutting board. Straighten the edges with a knife. Roll some of the balls down the line to form the paprika strip.

Serve cold.

No comments:

Post a Comment


design + created by | 2014