Herb-Coated Goat's Cheese

  • 3 tbsps tablespoons olive oil
  • 36 (2 cm thick) baguette slices
  • 3 tbsp finely chopped fresh Italian parsley leaves
  • 2 1/2 tsp finely chopped fresh thyme leaves
  • 2 tsp finely chopped fresh rosemary leaves
  • 1 tsp lemon zest
  • 1 tsp coarsely cracked black pepper
  • 1/4 tsp salt
  • 1 (325g) log soft fresh goat cheese
  • 1 1/2 tbsps extra-virgin olive oil or Meyer lemon olive oil
  • Fresh herb sprigs, for garnish
Preheat the oven to 190°C/gas mark 5.

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 2 cm diameter balls. Roll the cheese balls in the herb mixture to coat completely.

4) 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.

5) 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.

Rule the Kitchen with More Recipe Faves

Crostini with Ricotta and Goat's Cheese
Crostini with Ricotta and Goat's Cheese
Time
5
Serves
6
Difficulty
Easy
Peanut Butter and Goat's Cheese Tartlets
Peanut Butter and Goat's Cheese Tartlets
Time
40
Serves
12
Difficulty
Easy
Grande Spuntino
Grande Spuntino
Time
-
Serves
-
Difficulty
Easy
Fresh Ricotta Crostini
Fresh Ricotta Crostini
Time
10
Serves
6-8
Difficulty
Med