There is something about seeing a bite-size appetizer at a party that makes me happy. It’s easy to serve and easy to eat. I’m also much less likely to spill when something is measured out for me rather than me dishing it up. (Always a positive, right?) Plus it’s like prearranged portion control. It doesn’t matter that I may eat 12 of something that is bite-size, instead of the one or two I should. That is beside the point entirely. Tis the season, right? The point is bite-size munchies are pretty, and that makes me happy.
These Parsley and Panko Crusted Goat Cheese Balls fit the bill. I absolutely love the taste of goat cheese and could (sometimes do) eat it with a spoon. The panko gives it a great little crunch and the parsley, parmesan and garlic really complement the tangy cheese. Smother it on a crostini or some bread out of the oven. It’s to die for!
You can make the goat cheese balls a few days ahead of time, throw them in the freezer and pull them out to thaw a few hours before serving. Who doesn’t like that? Just keep an eye out for the people like me who love goat cheese. These will be gone before you know it!
- 8 oz Plain Goat Cheese
- 2 Dorot Garlic Cubes (2 Tsp.)
- Salt and Pepper to taste
- ¼ cup Parmesan Cheese, Grated
- ½ cup Panko Crumbs
- ¼ cup Fresh Italian parsley, finely chopped
- Pepper to taste
- Bread for serving
- Put goat cheese and garlic in a small bowl. Add salt and pepper to taste. Stir until the mixture is well blended.
- Put the parmesan and Panko crumbs in the bowl of a food processor and pulse a few times to get an even texture. Place in a bowl and the add the parsley and pepper to taste.
- Using a teaspoon, form the goat cheese mixture into bite size balls and roll into Parmesan mixture.
- Chill for 2 hours in refrigerator to set and let flavors meld together.
- Serve with bread or crackers.