Baked Goat Cheese Balls Recipe
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Baked Goat Cheese Balls Recipe
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These Baked Goat Cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in breadcrumbs. You can prep these ahead of time and freeze them until you are ready to serve. They make the perfect appetizer for any cheese board setup and usually disappear a few minutes after they come out of the oven.
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Ingredients
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 large egg
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 12-ounce log goat cheese
- 2 tablespoons honey for drizzling (optional)
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Instructions
- Line a small baking sheet with parchment paper and set it aside.
- Prep your dipping station: First, place fresh thyme and parsley in a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
- Cut the goat cheese into 12 pieces. You can slice them using (unscented) dental floss (see notes for more*) or a knife. Roll each piece into a small ball.
- Dip each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), then press the panko mixture gently to ensure it is fully coated with the panko breadcrumbs.
- Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
- Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes or until golden brown on top.
- Let it cool for a few minutes, drizzle it with honey, if preferred, and serve while still warm.
Notes
- Slicing the goat cheese: While you can use a sharp chef’s knife to slice the cheese, we find it easier to use an unscented dental floss to cut it into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
- Using a knife, score the surface of the goat cheese log into 12 equal sections.
- Cut a long (about 20 inches) unscented dental floss and slide it under the log at the first score mark.
- Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
- Roll each piece into a small ball between the palms of your hands.
- The best part of this recipe is that you can prepare these ahead of time, freeze, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and impressive. To freeze, f
- The best part of this recipe is that you can prepare these ahead of time, freeze, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and impressive. To freeze, f
- ollow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a freezer bag (or a freezer safe airtight container), label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
- Yields: This recipe makes 12 baked goat cheese balls, ideal for 6 servings (2 per person). The nutritional values below are per serving.
Slicing the goat cheese: While you can use a sharp chef’s knife to slice the cheese, we find it easier to use an unscented dental floss to cut it into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
Using a knife, score the surface of the goat cheese log into 12 equal sections. Cut a long (about 20 inches) unscented dental floss and slide it under the log at the first score mark. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed. Roll each piece into a small ball between the palms of your hands.
- Using a knife, score the surface of the goat cheese log into 12 equal sections.
- Cut a long (about 20 inches) unscented dental floss and slide it under the log at the first score mark.
- Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
- Roll each piece into a small ball between the palms of your hands.
- Make Ahead and freezing: The best part of this recipe is that you can prepare these ahead of time, freeze, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and impressive. To freeze, follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a freezer bag (or a freezer safe airtight container), label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
Nutrition Information
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Calories
122kcal
(6%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
54mg
(18%)
Sodium
171mg
(7%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
391IU
(8%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Goat Cheese Balls
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 171mg | 7% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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