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.

Source: Midwest Living


Recipe Summary

25 mins


For the Goat Cheese:
For the Basil Oil:


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

290 calories; fat 15g; cholesterol 17mg; saturated fat 6g; carbohydrates 28g; mono fat 8g; poly fat 1g; insoluble fiber 1g; protein 11g; vitamin a 390.9IU; vitamin c 0.7mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 1.8mcg; vitamin b12 0.1mcg; sodium 624mg; potassium 43mg; calcium 92mg; iron 1.9mg.