We had a version of these over New Year and they were scrumptious. Wish I had thought to toss in the Meyer Lemon zest and chopped thyme, woulda been even better.
I am not an overwhelming fan of Giada deLaurentis (somethin’ about her hugely toothy grin and buggy eyes, I dunno…), but this recipe is really nice. Thanks, Giada.
- 3 tablespoons olive oil
- 36 (1/2-inch-thick) slices baguette
- 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 Meyer 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
Preheat the oven to 375 degrees F.
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, or slice in half. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with or atop the crostini. Garnish with herb sprigs. Be sure to let the goat cheese come to room temperature before serving.
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 until 45 min before serving.