Goat cheese is such a great type of cheese. It is delicious all on it’s own, and it can be dressed up for even the fanciest of meals. It is always a go to on my list of recipes for when I am short on time before a party. And on top of all that, pretty much everything goes with goat cheese. Making this easy Goat Cheese Ball one of my favourite quick appetizers.Jump to Recipe
I love having dinners that are entirely made up of appetizers. And I’m sure I’m not alone there. Seriously, appetizers are fantastic. The concept of tapas blew my mind when I first went to spain. “You mean I can literally order one of everything on this menu and not pass out half way through? Yes Please.” I digress. But really.
And what’s so lovely about platters of cheeses is that they feel classy. My mom and I were talking recently about an event we’re going to this fall that is black tie. She was saying that she wants to pick a dress that she can wear again, but we don’t go to very many black tie events. And then we realized that we could literally just put on beautiful dresses and eat cheese and suddenly a mundane night would become a special and silly night. I mean, sometimes taking yourself or your friends on a date night is pretty important. That’s a great time for this Herb Goat Cheese Ball!
For this recipe I use my Herbes de Provence mix. I love the way the toasted fennel seeds give little bursts of flavour and the lavender dots the whole thing with pops of colour. Feel free to mix up the flavours if you’d like, but honestly this mix is really great for an autumn afternoon.
Rollin the Cheese Ball
Start by taking your goat cheese and balling it up into a softball size sphere. I literally just do this with my hands, but if being covered in cheese isn’t your fantasy, (then who even are you) then gloves can be worn. You may have to massage the cheese a bit to get the outside nice and smooth.
Once you have your goat cheese ball, set it aside and grab a plate. Sprinkle the herbs generously all over the plate (I use a side plate). And top the herbs with a bit of sea salt.
Next, roll the goat cheese ball around in the herbs, so that it is completely covered. You can patch up any missed bits by sprinkling the herbs onto them. Once it’s covered in herbs tent it with plastic wrap, and pop it in the fridge!
It’s ready to eat right away, but if you make it in advance, the flavours will develop and absorb into the cheese the longer it sits in the fridge. When you’re ready to serve it, place it on a cheese board, drizzle it with some good quality honey and dive in with your favourite crackers or a good baguette.
Herb Goat Cheese Ball
- 300 g Fresh Chevre (Goats Cheese)
- 4 tbsp Herbes de Provence Link to my recipe in Notes
- 2 tsp Sea Salt
- Honey to serve
- Remove the goat cheese from its packaging entirely. Firmly massage and form the cheese into a sphere. Press and shape it to get it as smooth as possible all over. Set aside.
- On a small plate, sprinkle the 4 Tbsps of herbes de provence, followed by the sea salt. You want the salt to be in direct contact with the cheese to help quickly enhance the flavour.
- Gently roll the cheese ball all around on the plate, until it is fully covered in the herb mix.
- Place on a clean plate, tented with plastic wrap. Place in the fridge. Or you can serve it immediately. But the flavour will be better if it's left in the fridge for at least an hour.
- When you're ready to serve, set the cheese ball on a platter or cheese board along side good crackers, or a nice baguette. Drizzle it with good quality honey, and enjoy!