Best Herbed Goat Cheese Ball Recipes

GOAT CHEESE BALLS

Steps:

• Line a baking sheet or plate that will fit in your freezer with parchment paper (and clear out some space in your freezer to hold it).
• Place the goat cheese and cranberries in a mixing bowl. With a sturdy spoon, break up the goat cheese and stir it together with the cranberries. Continue to stir and "smush" the cheese, until the cranberries are fairly evenly distributed (it doesn't need to be perfect or hold together at this point).
• Portion the goat cheese mixture and roll into 18 balls, distributing the cranberries evenly. (To get 18, I find it easiest to divide the mixture into 3 portions, divide each of those portions in half, then divide each half into 3). The balls will be about 1 1/4 inches or so each. Place them on the prepared baking sheet.
• Place the pecans in a food processor and pulse until they are finely ground (don't over blend and turn them into pecan butter). Alternatively, you can place them in a thick ziptop bag and crush them with a rolling pin (or wine bottle).
• Transfer the ground pecans to a shallow bowl and stir together with the panko, salt, and thyme.
• In a separate medium bowl, thoroughly beat the egg.
• Working one or two at a time, roll a goat cheese ball first in the egg mixture, then the panko mixture. Lightly pat to adhere the crumbs to all sides. I find it easiest to use one hand as the "wet hand" (this is the one you use for the eggs) and one as the "dry" hand (for adhering the crumbs). Place the ball back on the parchment paper. Repeat with the remaining balls.
• Freeze the balls for 30 minutes to harden. After 30 minutes, they are ready to bake, or you can transfer them to a ziptop bag for longer freezer storage.
• When you are ready to bake, place a rack in the center of your oven and preheat the oven to 470 degrees F. Line a baking sheet with parchment paper and arrange the goat cheese balls on top.
• Bake the goat cheese balls until the crumbs are lightly golden and crisp, about 7 to 10 minutes depending upon your oven. Keep an eye on them as they cook to ensure the coating doesn't burn. If your oven doesn't bake evenly and you notice the ones in the pack browning before the ones in the front, rotate your pan 180 degrees F.
• With a thin, flexible spatula (or by lifting up the sheet of parchment-be careful, they roll!) immediately transfer the balls to a serving plate (if you leave them on the sheet, they will melt).
• Let cool 1 to 2 minutes, then drizzle with honey. Enjoy immediately!

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

HERB & GARLIC CHEESEBALL

Steps:

• In a large bowl using a hand held mixer or stand mixer, add the cream cheese and mix until smooth. Add the goat cheese and mix together with cream cheese until well blended.
• Add the herbs, dill, basil, rosemary, and chives and mix together. Lay plastic wrap on top of the inside of a smaller bowl completely covering the inside of the bowl leaving the excess plastic wrap hanging off the bowl. Use a rubber spatula and scoop the cheese mixture into the bowl.
• Once all the cheese has been added, take the ends of plastic wrap and cover the exposed cheese wrapping the entire mixture. Turn the wrapped cheese to the countertop and use your hands to form into a perfectly sized ball. Place inside the refrigerator for, at least, 2 hours.
• Turn the ball onto a serving platter and remove the plastic wrap. Garnish the ball by sprinkling with dill and parsley leaves, if desired. Serve with crackers.

HERB-COATED MINI CHEESE BALLS

Steps:

• In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
• In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs).
• To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.

ASSORTED HOLIDAY GOAT CHEESE BALLS

Steps:

• In a food processor add cream cheese, goat cheese, garlic powder and basil. Blend until combined.
• Place goat cheese mixture in refrigerator to cool for 20 minutes.
• Remove goat cheese mixture and roll into 1/2″ mini balls (you should be able to get around 12-14 balls out of the goat cheese mixture) When finished, place on parchment paper and put in the refrigerator for 20-30 minutes to harden.
• Remove the goat cheese balls from the refrigerator and roll them in the toppings (crushed pistachio, fresh dill, fresh chives, and pomegranate seeds) Place a pretzel stick through the center and serve.
• If you are not serving right away, store in the refrigerator.
• Optional: Serve with your favorite crackers.

HERB COATED GOAT CHEESE

Steps:

• 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.

HERBED GOAT CHEESE

Steps:

• In a food processor pulse to break up goat cheese. Add cream and pulse until smooth. Remove to a large bowl. Add tarragon, thyme, chives, pepper, wine and zest. Whisk together until smooth. Refrigerate until ready to serve.

HERBED GOAT CHEESE

Steps:

• Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.

HERBED COATED GOAT CHEESE BALLS

Steps:

• Preheat oven to 375 degrees.
• Arrange bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread. Bake until crostini are pale golden and crisp, about 10 minutes.
• Meanwhile, stir 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" balls. Roll cheese balls in the herb mixture to coat completely. Arrange balls on a platter.
• Drizzle extra virgin olive oil over and around the cheese balls. Serve with crostini. Garnish with herb sprigs.
• Can prepare crostini and cheese balls 1 day ahead. Store crostini in air tight container at room temperature. COver and refrigerate cheese balls.