Recipe: Herbed goat cheese

Evidently cheese is life as seen by our desire to elevate our curd game and ensure that cheese crimes are exiled forever, so in preparation for the habitual weekend endeavour of snacking, we thought it wise to share a recipe destined to transform these creamy balls of goodness a punchy smattering of our favourite herbs. And, whether you intend on enjoying it in solitude or allow a chosen few to feast upon it alongside other cheese board favourites, start on it today and these mighty morsels will be ready for Sunday; that is if you can stop yourself from dabbling in before that.

2 large logs of goat cheese
Fresh parsley, chopped
Fresh dill, chopped
Fresh chives, finely chopped
Fresh basil, chopped
1/2 teaspoon red pepper flakes
1 cup extra virgin olive oil
Toasted crostini

Cut the logs of goat cheese into 8 pieces each. Roll them into balls and place into a medium baking dish. Sprinkle the fresh herbs and red pepper flakes on top of the cheese and add the olive oil until it covers about ½ of the goat cheese. Cover and refrigerate for up to 3 days. Rotate the cheese balls before serving so they are fully coated with the olive oil herb mixture. Serve with crostini, pita, crudite etc.

Via What’s Gaby Cooking.


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