The Savage Flower

A Handmade Life

Parmesan Coated Goat Cheese with Basil Oil

 
What it is that makes folks shy away from goat cheese? Maybe it’s the word goat that’s not so appetizing.  It’s probably the funky smell. But if you that love feta, you’ve learned to move past that punch in the nose. My love affair with goat cheese began while living in France in college. At parties, they would set out small bites of goat cheese with fresh herbs sprinkled on top. Creamy, tangy, and so freaking good.
Now for this little beauty…
I came across this recipe and couldn’t wait to try it. Ryan liked it, but me, I busted out the happy dance. The tanginess of the goat cheese, the bite from the raw garlic, the crispness of the fresh basil, all piled on top of freshly baked buttery bread…it’s almost too much to handle. So good! And the presentation – fancy pants. Look at that color! If you love goat cheese or you’re feeling brave, you’ve gotta try this recipe. You won’t be sorry. Although, I can’t guarantee that you won’t ruin your dinner by finishing off this “appetizer” in one sitting, it’s that good.
Start by blending parmesan cheese and panko in a food processor to form a crumb coating.
Then mix together goat cheese, garlic, kosher salt, and black pepper.
Form the cheese mixture into a ball, then roll around to coat with panko mixture. Chill in the fridge.
Blanch basil leaves, then mince in food processor with garlic. Add the olive oil.
Pour the basil olive oil onto a plate. Place goat cheese in the center and garnish with basil leaves.
Serve with fresh, thinly sliced French bread. Try to share with others.
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Parmesan Coated Goat Cheese with Basil Oil

Recipe adapted from Annie Eats
For the cheese:
  • 1/4 cup Parmesan cheese
  • 1/4 cup panko
  • Freshly ground black pepper
  • 5 oz. semi-firm goat cheese with herbs
  • 1 clove garlic
  • 1/4 tsp. kosher salt
For the basil oil:
  • 1/4 cup fresh basil leaves
  • 1 clove garlic
  • 1/4 cup extra-virgin olive oil

Pulse parmesan in a food processor a few times. Then add panko and pulse until both ingredients are finely ground. Season crumb mixture with freshly ground black pepper, then set aside on a plate or in a shallow dish.

Place the goat cheese in a small bowl. Mince the garlic. Sprinkle the salt over the minced garlic and mash with the side of a knife until it becomes paste-like. Add the garlic paste to the goat cheese. Season with freshly ground black pepper. Stir the cheese mixture until well blended. Use your hands to form the cheese mixture into a ball. Roll the ball in the parmesan/panko mixture, until entirely coated. Place the coated cheese ball onto a plate and cover with plastic wrap. Chill in the fridge.

Now it’s time to make the basil oil. Bring a small pot of water to a boil. Add the basil leaves to the pot and boil for 30 seconds. Remove basil from boiling water and place into a bowl of ice water. Remove the basil from the ice water and pat dry with paper towels. Add the basil and garlic clove to the food processor. Pulse until finely minced. Now slowly add the olive oil, while the food processor is running. Keep pulsing until the oil takes on a bright green hue, add more olive oil if necessary.

Pour the oil onto a plate and place the goat cheese in the center. Serve with thinly sliced French bread. Try not to eat the entire thing by yourself.

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Thanks Jaime Lyn, at Crafty Scrappy Happy, for featuring this recipe!

Thank you to the ladies over at Crumbs and Chaos for featuring this recipe!

Comments

  7. Oh this looks amazing! I am obsessed with goat cheese. My favorite way lately is to mix in a bit of honey and put it on a salad with roasted beets. SO GOOD.

  10. This looks amazing! If you love goat cheese, you should really try it coated with panko and fried in a bit of olive oil. It's delicious!