Directions

1. Place the Parmesan in the bowl of a small food processor. Pulse until finely ground. Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture. Season with freshly ground pepper. Transfer to a shallow plate or bowl. Wipe out the bowl of the food processor.
2. Crumble the goat cheese in a small bowl. Finely mince one clove garlic. Sprinkle the 1/4 teaspoon salt over the minced garlic and smash the mixture together with a fork or the side of a chef's knife until it forms a paste. Add the garlic paste to the bowl with the goat cheese. Stir the mixture together until smooth and well blended; season with salt and pepper to taste. Form the goat cheese mixture into a round ball. Roll the ball in the Parmesan-panko mixture until well coated. Cover in plastic wrap and refrigerate until needed.
3. Meanwhile, make the basil oil, bring a small saucepan of water to boiling. Add the 1/4 cup basil leaves to the saucepan and boil for 30 seconds. Drain and rinse immediately with cold water. Thoroughly blot the basil with a towel; place it in the bowl of a food processor with one clove garlic. Pulse until finely minced. Scrape down the sides of the bowl. With the food processor running, add the oil through the feed tube in a steady stream. Continue processing until well blended. (Oil will take on a green hue.) Strain the oil mixture through a fine mesh sieve onto a serving plate. Place the ball of goat cheese in the center of the basil oil. Garnish with additional fresh basil if desired. Serve with baguette slices.