If you are searching for an elegant yet simple appetizer that bursts with flavor, you have to try this Parmesan Crusted Goat Cheese with Basil Oil Recipe. It’s the perfect blend of creamy goat cheese enveloped in a crisp, cheesy crust that pairs beautifully with the bright, herbaceous notes of fresh basil oil. This dish is perfect for impressing guests or treating yourself to something truly special, combining familiar ingredients in a way that feels fresh and sophisticated.
Ingredients You’ll Need
Every ingredient in this Parmesan Crusted Goat Cheese with Basil Oil Recipe plays a crucial role, from the crunchy panko to the fragrant basil oil, creating a harmony of textures and flavors that are simply irresistible.
- Parmesan cheese (½ ounce chunk): Provides the rich, nutty flavor that forms the crust’s base.
- Panko bread crumbs (¼ cup): Adds delightful crispness and lightness to the crust.
- Freshly ground pepper: Gives a subtle kick and balances the creaminess.
- Semi-firm plain goat cheese (4 ounces): The star ingredient offering creamy tang and smooth texture.
- Garlic (1 small clove, divided): Infuses the cheese and oil with savory depth.
- Coarse salt (¼ teaspoon, plus more to taste): Enhances every flavor with perfect seasoning.
- Fresh basil leaves (¼ cup, packed): Provides bright, aromatic freshness in the basil oil.
- Extra-virgin olive oil (¼ cup): Creates silky basil oil that ties the dish together.
- Baguette slices: Ideal for serving and enjoying the cheese and oil combination.
How to Make Parmesan Crusted Goat Cheese with Basil Oil Recipe
Step 1: Prepare the Parmesan-Panko Mixture
Start by placing the Parmesan cheese chunk in a food processor and pulsing until it is finely ground. Then add the panko bread crumbs and give the processor a few more pulses so the two combine evenly. Season the mixture with freshly ground pepper according to your taste. Pour this irresistible coating onto a plate and set it aside. This mix will provide the perfect crunchy, cheesy crust for the goat cheese ball.
Step 2: Make and Coat the Goat Cheese Ball
In a small bowl, combine the goat cheese with minced garlic and coarse salt—smash the garlic with salt first to help release the flavors. Stir everything until smooth and creamy. Then shape this soft, flavorful mixture into a round ball using your hands. Roll the ball gently but thoroughly in the Parmesan-panko mixture, pressing lightly to coat it evenly. Wrap the ball in plastic wrap and refrigerate to let everything meld beautifully.
Step 3: Prepare the Basil Oil
Bring some water to a boil and blanch the fresh basil leaves for about 30 seconds. Immediately drain and rinse them with cold water to preserve their vibrant green color. Dry the leaves well using paper towels. Add the basil and the remaining garlic clove into the food processor and pulse until finely minced. While the processor runs, slowly stream in the extra-virgin olive oil. Continue until the oil turns a gorgeous green and everything is well blended. Strain the basil oil through a fine mesh sieve onto a serving plate, creating a fragrant and colorful base for the goat cheese ball.
Step 4: Assemble and Serve
Place the Parmesan crusted goat cheese ball right in the middle of the basil oil pool. Garnish with extra fresh basil leaves if you like for an added pop of color and aroma. Serve immediately alongside crunchy baguette slices to scoop and savor every bite.
How to Serve Parmesan Crusted Goat Cheese with Basil Oil Recipe
Garnishes
Fresh basil leaves and a touch of cracked black pepper not only enhance appearance but also elevate the flavors. Tiny cherry tomato halves or a drizzle of balsamic glaze can add brightness and a touch of sweetness if you want to get creative.
Side Dishes
This Parmesan Crusted Goat Cheese with Basil Oil Recipe pairs wonderfully with light salads, crisp crudités, or even a refreshing glass of white wine. The creamy cheese and herby oil make for a fantastic contrast alongside crunchy vegetables or a simple green salad dressed with lemon vinaigrette.
Creative Ways to Present
Try serving the cheese ball on a wooden board with assorted crackers and nuts for an irresistible appetizer platter. For a fun twist, slice the coated cheese ball into rounds to create bite-sized hors d’oeuvres topped with a tiny basil leaf and a drizzle of the basil oil.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Parmesan Crusted Goat Cheese with Basil Oil Recipe tightly in plastic wrap and refrigerate. It’s best enjoyed within 2-3 days as the fresh basil oil tastes brightest when freshly made.
Freezing
Because of the fresh herb oil and delicate texture of the goat cheese, freezing is not recommended. You want to savor it fresh for the best flavor and texture.
Reheating
This dish is served cold or at room temperature, so reheating is unnecessary. Simply take it out of the fridge about 15 minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I use regular bread crumbs instead of panko?
While regular bread crumbs will work, panko bread crumbs are preferred because of their light and airy texture that creates a crispier crust.
Is there a substitute for basil oil?
If basil isn’t available, you could try a parsley or cilantro oil, but the unique flavor of basil really complements the goat cheese and Parmesan beautifully.
Can I prepare this recipe without a food processor?
You can finely grate the Parmesan and mince garlic and basil by hand, but a food processor makes the process quicker and ensures a smoother oil.
How long can I keep the basil oil?
Basil oil is best used within 2 days for maximum freshness and vibrant color, stored tightly covered in the refrigerator.
What type of goat cheese is best?
Use a semi-firm plain goat cheese for the best balance of creaminess and structure, which holds together well when coated and served.
Final Thoughts
This Parmesan Crusted Goat Cheese with Basil Oil Recipe is one of those dishes you’ll want to make again and again. It’s simple, fresh, and full of exciting contrasts in texture and flavor that feel surprisingly sophisticated for such easy ingredients. Whether for a casual night with friends or a special occasion appetizer, this recipe promises to delight and impress every time. Give it a try and share the joy of this irresistible treat!
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Parmesan Crusted Goat Cheese with Basil Oil Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Description
This elegant appetizer features creamy semi-firm goat cheese shaped into a ball and crusted with a crunchy Parmesan and panko breadcrumb mixture. Accompanied by a vibrant homemade basil oil, this dish combines creamy, crunchy, and herbaceous flavors, perfect for serving with fresh baguette slices at gatherings or as a sophisticated snack.
Ingredients
Cheese Crust
- ½ ounce Parmesan cheese (chunk)
- ¼ cup panko bread crumbs
- Freshly ground pepper, to taste
- 4 ounces semi-firm plain goat cheese
- ¼ teaspoon coarse salt (plus more to taste)
- 1 small clove garlic (or half a clove)
Basil Oil
- ¼ cup fresh basil leaves (packed)
- 1 small clove garlic
- ¼ cup extra-virgin olive oil
For Serving
- Baguette slices
Instructions
- Prepare the Parmesan Breadcrumb Mixture: Place the Parmesan cheese in a food processor and pulse until finely ground. Add the panko bread crumbs and pulse a few more times to combine uniformly with the cheese. Season with freshly ground pepper to taste. Pour this mixture onto a plate and wipe out the food processor bowl for later use.
- Form and Crust the Goat Cheese: In a small bowl, combine the goat cheese with minced garlic that has been smashed with ¼ teaspoon coarse salt to bring the flavors together. Season with additional salt and pepper to your preference. Stir until smooth and well blended. Using your hands, form the mixture into a round ball. Gently roll the goat cheese ball in the Parmesan-panko mixture until fully coated. Cover with plastic wrap and refrigerate to set.
- Make the Basil Oil: Bring a small pot of water to a boil and blanch the basil leaves for 30 seconds. Drain and immediately rinse under cold water to stop cooking. Pat dry thoroughly with a paper towel to remove excess moisture. Add the basil leaves and a clove of garlic to the food processor and pulse finely. While the food processor is running, slowly drizzle in the extra-virgin olive oil through the feed tube, blending until the oil turns a vibrant green color. Strain the basil oil through a fine mesh sieve onto a serving plate.
- Assemble and Serve: Place the chilled Parmesan-crusted goat cheese ball in the center of the basil oil on the serving plate. Garnish with extra fresh basil leaves if desired. Serve alongside baguette slices to enjoy scooping up the cheese and oil.
Notes
- The goat cheese should be semi-firm; softer varieties may be harder to form into a ball.
- Blanching the basil briefly helps preserve its bright green color in the oil.
- Use fresh bread like a crusty baguette for the best serving experience.
- Basil oil can be made ahead and stored refrigerated in an airtight container for up to 3 days.
- Adjust the amount of garlic in both the cheese and oil to your preference.
