Goat Cheese Ball
This Goat Cheese Ball is the perfect combination of rich, creamy texture and a crunchy, flavorful coating. Bursting with tangy goodness, it’s an effortless yet elegant appetizer that’s sure to impress. Serve it with crackers, fresh veggies, or toasted bread for a deliciously addictive bite every time!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Frying Pan
Ingredients
Cheese Mixture
- 8 oz goat cheese softened
- 2 oz cream cheese optional, for extra smoothness
- 1 tbsp honey
- 1 tsp garlic powder
- fresh herbs chives, parsley, or thyme, finely chopped
Coating
- 1/2 cup panko breadcrumbs for frying or baking
- 1/2 cup chopped nuts pecans, walnuts, or pistachios
- 1 large egg beaten, for coating
- olive oil spray for baking
- vegetable oil for frying
Instructions
- Let the goat cheese sit at room temperature for 10–15 minutes to soften.
- In a mixing bowl, blend the goat cheese, cream cheese (if using), honey, garlic powder, and fresh herbs until smooth.
- Using a spoon or cookie scoop, portion out the mixture and roll into small balls.
- Place the cheese balls on a tray and refrigerate for at least 30 minutes to firm up.
- Prepare the coating by placing the beaten egg in one bowl and the breadcrumbs or chopped nuts in another.
- Roll each cheese ball in the beaten egg, then coat with breadcrumbs or nuts.
- For Baked Goat Cheese Balls: Preheat the oven to 400°F (200°C). Place the coated balls on a baking sheet lined with parchment paper. Lightly spray with olive oil. Bake for 12–15 minutes until golden and crispy.
- For Fried Goat Cheese Balls: Heat vegetable oil in a pan to 350°F (175°C). Fry the cheese balls in small batches for 1–2 minutes until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
- Drizzle with honey or balsamic glaze if desired, and serve with crackers, bread, or fresh fruit.
Notes
For a spicy twist, add a pinch of red pepper flakes to the cheese mixture. To store, keep refrigerated for up to 3 days or freeze for up to 3 months.