Ingredients
- 36 (1/2-inch-thick) slices baguette
- 3 tablespoons olive oil
- 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
- 1 (11-ounce) log soft fresh goat cheese
- 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 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.
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By ConnieBee1
Villa Park, 52
on September 07, 2010
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I brought this appetizer to a friends house for a dinner party and it was a big hit! I really liked the fact that I could prepare it ahead of time too. I didn't drizzle the olive oil over the cheese balls because I didn't want it to leak in my car, so I had planned to do that once I arrived at my friends house. I completely forgot the olive oil once I got there and they were still delicious! I served them with julienned sun dried tomatoes which beautifully enhanced the flavor of the goat cheese. Gorgeous presentation too. It was a little time consuming so If I'm ever pressed for time, I think I'll try just rolling the entire goat cheese log in the herbs. This recipe's a keeper!
By SouthTX Foodie
Harlingen, TX
on May 15, 2009
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I've made this many times over the past few years, & it is always a hit with everyone! No leftovers... even guests who normally don't like goat cheese enjoy this. I roll them into 3/4-inch diameter balls for a better size nibble & easier spreading onto a cracker or crostini. It is especially a perfect, elegant, & tasty hors d'oeuvre for a wine party. It's also great because I can prepare the cheese balls the day before & store in a ziploc bag in a single layer. Right before the start of a party, I just arrange them on a beautiful serving platter & drizzle with a bit of EVOO. I love the creaminess of the goat cheese with the freshness of the herbs & lemon zest.
By Hudson Pernod
Cape Coral, FL
on August 20, 2007
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This receipe was a huge hit with our gourmet club. It was easy to make, but the combination of flavors was sensational. It's worth springing for the Meyer Lemon oil; as a drizzle it adds complexity that simple extra virgin oil would not contribute. A winner!
Read all 6 reviews