Parmesan-Crusted Goat Cheese with Basil Oil | Midwest Living
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Parmesan-Crusted Goat Cheese with Basil Oil

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Parmesan-Crusted Goat Cheese with Basil Oil

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  • Makes: 6 to 8 servings
  • Start to Finish 25 mins

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This beautiful and unusual recipe makes one small cheese ball, but easily doubles or triples to make multiple for a party. The recipe comes from Annie Marshall, of the Indianapolis-based blog Annie's Eats.

Ingredients

    For the Goat Cheese:
  • 1/2 ounce Parmesan cheese
  • 1/4 cup panko bread crumbs
  • Freshly ground pepper
  • 4 ounces semi-firm plain goat cheese (chevre)
  • 1 clove garlic
  • 1/4 teaspoon coarse salt, plus more to taste
  • For the Basil Oil:
  • 1/4 cup fresh basil leaves
  • 1 clove garlic
  • 1/4 cup extra-virgin olive oil
  • Fresh basil leaves (optional)
  • Baguette slices

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.

Nutrition Facts

(Parmesan-Crusted Goat Cheese with Basil Oil)

Servings Per Recipe 6, Riboflavin (mg) 0, Fat, total (g) 15, Niacin (mg) 0, chol. (mg) 17, sat. fat (g) 6, vit. C (mg) 1, Thiamin (mg) 0, carb. (g) 28, vit. A (IU) 391, sugar (g) 0, pro. (g) 11, Potassium (mg) 43, cal. (kcal) 290, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, sodium (mg) 624, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, fiber (g) 1, Folate (µg) 2, iron (mg) 2, calcium (mg) 92

Comments (1)

bpalmer1676944 wrote:
I meant to give this a 5 star rating but website wasn't user friendly, I have made this 3 times for 3 different groups and it's always gone quickly. I followed the recipe except I had the herbed goat cheese on hand. It's really easy to make and the basil oil makes a big impact.

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