Herb Coated Goat Cheese

Herb Coated Goat Cheese
Herb Coated Goat Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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