This recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Small bites of goat cheese infused with fresh herbs and olive oil are surprisingly quick to assemble. Try using your own mix of fresh herbs with whatever you have growing in your garden. We found that these bites are even better a couple of days after they’re made (if any leftovers remain.) Just be sure to keep them submerged in the olive oil.
It’s that easy: To thinly slice basil, roll up the leaves into a cigar-like roll and make thin crosswise cuts. Cutting basil in this way prevents the leaves from becoming over chopped and slimy.
Herbed Goat Cheese Balls
Start-to-Finish: 1 hour 30 minutes
Hands-On Time: 30 minutes
Makes about 25 bites
- 2 Tbsp. fresh basil, thinly sliced
- 2 Tbsp. Italian parsley, minced
- 1 tsp. fresh marjoram or oregano, minced
- 2 Tbsp. sun-dried tomatoes, finely chopped
- 8 oz. goat cheese
- 1/2 tsp. Kosher salt
- Freshly ground black pepper
- 1 cup (or less) Extra virgin olive oil, to cover goat cheese balls
- On a large cutting board, slice the basil, mince the parsley and marjoram or oregano and chop the sun-dried tomatoes.
- In a medium bowl, stir together the chopped herbs and tomatoes, goat cheese, salt and a few grinds pepper with a fork until well blended.
- Chill the mixture for about 1 hour then, using a tablespoon-size scoop, shape the herbed goat cheese into balls rolling them lightly between your hands to make a smooth ball.
- Pour the olive oil over the goat cheese balls and let them sit for up to 1 week to let the flavors develop. Arrange the balls on a tray with toothpicks and toasted baguette slices or serve them as part of a cheese plate with assorted cheeses, fruit and nuts.
Make-ahead: The bites can be refrigerated and covered with olive oil for up to 1 week.
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