Herb-Coated Goat's Cheese

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy
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.

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