Chèvre Mini Boules

Description

The classic "cheese ball" appetizer is elevated to visual and flavorful new heights with the switch to soft, fresh tasting goat cheese and zesty spring herbs.
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Ingredients

At a glance
Cheeses
Goat Cheeses
Course
Appetizers
Soft-Ripened Cheeses
Occasions
Impress your guests
Gourmet Nights
Makes
6

* 1 large head garlic
* 1 small shallot
* 1/4 cup extra-virgin olive oil
* 31/2 Tbsp. minced fresh parsley
* 11/2 Tbsp. black sesame seeds
* 1 Tbsp. sesame seeds
* 2 Tbsp. champagne vinegar
* 11/2 tsp. finely chopped fresh rosemary
* 11/2 tsp. finely chopped fresh thyme
* Dash ground black pepper
* Dash sugar
* 12 oz. Ile de France® La Búchette Goat cheese
* French baguette, sliced

Methods/steps

* Separate garlic cloves from the head, leaving the skin on, and boil for four minutes. Drain, peel and mince garlic and shallot, and sauté in oil until golden.

* Keep garlic mixture in pan, and drain and discard oil or save for another use. Add vinegar, rosemary, thyme, pepper and sugar to pan and cook for 3 minutes until liquid is evaporated.

* Crumble goat cheese in medium bowl, add garlic mixture and stir until combined. Shape into 22 balls.

* Place parsley, peppercorns and sesame seeds in 3 separate bowls, and roll balls in mixtures as desired. Serve with crusty French bread slices.

Additional Tips

Recipe Notes: Boiling the garlic makes peeling easier; more importantly, it reduces the strong garlic impact while enhancing its natural nutty, sweet garlicky flavor.

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