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Herb Coated Goat Cheese


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Herb Coated Goat Cheese 0 Picture


  • 3 tablespoons olive oil
  • 36 slices baguette, 1/2" thick
  • 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
  • 11 ounces soft fresh goat cheese log
  • 1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil
  • Fresh herb sprigs for garnish


Servings 8


Step 1

Preheat the oven to 375 degrees.

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.

This recipe yields 8 to 10 servings.

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