Assorted Goat Jewels


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.



Playlist—Capital Cities




4 ounces goat cheese

2-3 strawberries, finely dice 

1 lemon

1 tablespoon sugar

1-2 teaspoon coarsely ground tellicherry pepper

1/3 cup mint leaves, packed 

Crumble goat cheese into a bowl, then mix in strawberries, lemon zest, sugar, and tellicherry pepper. Shape into 1 tablespoon (.5 oz) sized balls. Finely mince the mint leaves, then transfer to a plate and roll the balls in the mint. Chill in the fridge until ready to serve.




1/4 cup honey

1/2 tablespoon juniper berries, crushed 

1/4 cup walnuts, finely chopped 

4 ounces goat cheese

1 small granny smith apple, peeled and finely diced 

1 small shallot (about 3o grams), minced 

1/2 tablespoon butter

Heat honey and crushed juniper berries over medium-low heat for about 5 minutes, or until fragrant. Set aside to let cool. Toast the walnuts in a dry pan over medium heat until lightly browned, stirring occasionally.  Melt the butter, then sauté the apples and shallots until soft, let cool. Crumble goat cheese into a bowl and stir in the apple mixture and juniper-honey. Shape into 1 tablespoon (.5 oz) sized balls. Chill in the fridge to firm, then roll the balls in walnuts.




2 tablespoons toasted sesame seeds 

1 small shallot (about 30 grams), minced

1 clove garlic, minced 

3 sprigs fresh thyme, leaves removed from stems 

4 ounces goat cheese

2 tablespoons sumac, or lemon zest

Toast sesame seeds in a dry pan over medium heat until lightly browned, stirring occasionally. Transfer sesame seeds to a plate. Use the same pan to sauté the shallots and garlic in 1/2 tablespoon olive oil until they start to brown. Remove from heat and stir in thyme. Set aside to let cool. Crumble the goat cheese into a bowl, add the 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.




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 until a coarse, wet meal forms. 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, if needed, to get the right texture. Spoon the cheese onto plastic wrap and mold into a log. Refrigerate overnight until firm. Then proceed to the recipe open, using cashew cheese instead of goat cheese.





  One thought on “Assorted Goat Jewels

  1. June 28, 2018 at 10:55 am

    These are perfect appetizers for a party

    • June 28, 2018 at 7:13 pm

      Yes! I brought them to work the next day and everyone LOVED them. Easy to make and a huge crowd pleaser 🙂

      • June 29, 2018 at 9:07 am

        I can imagine! 😀

  2. June 28, 2018 at 11:15 am

    these look amazing

    • June 28, 2018 at 7:12 pm

      Thank you! They taste amazing too 🙂 The Apple Walnut is my personal favorite.

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