Directions

1. In a small food processor, pulse the Parmesan until finely ground. Add the panko and pulse a few more times so the cheese and crumbs have an even, fine texture. Season with pepper. Transfer to a shallow plate or bowl. Wipe out the food processor.
2. Crumble the goat cheese into a small bowl. Finely mince 1 clove of garlic. Sprinkle the salt over the minced garlic and smash with a fork or the side of a chef's knife until it forms a paste. Add the garlic paste to the goat cheese and stir until smooth and well blended; season with salt and pepper to taste. Form the seasoned cheese into a ball and roll it in the Parmesan-panko mixture until coated. Cover in plastic wrap and refrigerate until needed.
3. To make the basil oil: Bring a small saucepan of water to boiling. Add the 1/4 cup basil leaves and cook for 30 seconds. Drain and rinse immediately with cold water. Thoroughly blot the basil with a towel; place it and 1 clove garlic in the food processor. Pulse until finely minced. Scrape sides of bowl. With the processor running, add the oil through the feed tube in a steady stream and process until blended. Strain through a fine-mesh sieve onto a serving plate. Place the cheese ball in the center of the basil oil. If you like, garnish the dish with additional fresh basil before serving with baguette slices.