~*~ ASSORTED MINI GOAT CHEESE BALLS ~*~
SERVES: 25 – 30 CHEESE BALLS ⎮ LEVEL: EASY
I’ve never made ‘normal appetizers’ for parties and this recipe is no exception. Featuring 3 of 6 Penzy’s Spices, these assorted goat cheese balls are anything but normal. Beautifully creamy chèvre, fantastic flavor combinations, and great textures. These are out of the ordinary, special jewels. Make just one or all three! Heck, you can even make a giant cheese ball instead of several small ones (but you and I know, mini is always more fun). Serve with crackers or crostini.
Queen — Best Hits
1. PEPPERED STRAWBERRY
4 oz goat cheese
1 tablespoon sugar
1-2 teaspoon coarsely ground tellicherry pepper
1/3 cup mint leaves, packed
Small dice strawberries. Zest the lemon. Crumble goat cheese into a bowl, then mix in strawberries, lemon zest, sugar, and tellicherry pepper. Shape into 1 tablespoon (.5 oz) sized balls. Mince mint leaves, then transfer to a plate and roll balls into herbs. Chill in the fridge until ready to serve.
4 oz goat cheese
1 granny smith apple, or pear
30 grams shallot
1/2 tablespoon butter
1/4 cup honey
1/2 tbs juniper berries, crushed
1/4 cup walnuts
Heat honey and crushed juniper berries over medium low heat for about 5-8 minutes. Just enough time to get that juniper flavor in. Set aside to cool. Toast walnuts in a dry pan over medium heat until lightly browned, stirring occasionally. Meanwhile, peel and small dice half the apple and finely chop shallot. Finally chop the walnuts and transfer to a plate. Using the same pan, melt the butter then sauté apple and shallots until soft. Crumble goat cheese into a bowl, add apple mixture and honey, then stir until combined. Shape into 1 tablespoon (.5 oz) sized balls. Roll balls in walnuts. Chill in the fridge until ready to serve.
4 oz goat cheese
1 small (30 g) shallot
1 clove garlic
3 sprigs (.25 oz) thyme
2 tablespoons toasted sesame seeds
2 tablespoons sumac, or lemon zest
Toast sesame seeds in a dry pan over medium heat until lightly browned, stirring occasionally. Meanwhile, finely dice shallot, mince garlic, and remove leaves from thyme sprigs. Transfer sesame seeds to a plate. Use the same pan to sauté shallots and garlic in 1/2 tablespoon olive oil until they start to brown. Remove from heat and stir in thyme. Set aside and let cool. Crumble goat cheese into a bowl, add thyme mixture and stir until combined. Shape into 1 tablespoon (.5 oz) sized balls. Mix sumac with sesame seeds on the plate and roll balls into mixture. Chill in the fridge until ready to serve.
~*~ DAIRY-FREE/VEGAN VARIATION ~*~
SERVES: 10 OZ LOG ⎮ LEVEL: INTERMEDIATE
3/4 cup raw cashews
1/4 cup canola oil
1/4 cup lemon juice
1 1/4 teaspoons salt
2 tablespoons water
Place the cashews, oil, lemon juice, and salt in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing until the cashew cheese is smooth and thick, adding extra water as needed. Spoon the cheese onto plastic wrap and mold into a log. Refrigerate overnight until firm.
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