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
Scale
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.
