Herb Coated Goat Cheese

I don't just like goat cheese, I LOVE it!

I had this yummy appetizer at a MNO awhile ago and I'm pretty sure I just parked myself at the food table and gobbled them all up.

That's right, I have no shame when it comes to goat cheese!


It comes courtesy of  Giada De Laurentii, one of my favorite foodies at Food Network and if you like (or love) goat cheese you need to try her Herb Coated Goat Cheese.

Here's what you need:

• 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

I'm going to let you in on a little secret for chopping herbs. It's my Herb Snips. They are great for finely chopping herbs. I ♥ them!

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.

I highly recommend making a few extra because it's really hard to resist popping them into your mouth while you are making them!