Shelly's Recipe

HERB COATED GOAT CHEESE SPREAD

Category: Cheese

3 tbsp olive oil
36 (1/2 inch-thick) slices baguette
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 (11 oz) log soft fresh goat cheese
1 1/2 tbsp extra-virgin olive oil or Meyer lemon olive oil
Fresh herb sprigs, for garnish

Preheat oven to 375. Arrange bread slices on 2 heavy baking sheets. Drizzle 3 tbsp of olive oil over bread slices. 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 tsp of cheese for each, form goat cheese into 1 inch diameter balls. Roll cheese balls in herb mixture to coat completely. Arrange cheese balls on a platter. Drizzle extra-virgin olive oil over and around cheese balls. Serve with crostini. Garnish with herb sprigs.

Note: crostini and cheese balls can be prepared 1 day ahead. Store crostini in an airtight container at room temperature. Cover and refrigerate cheese balls.