Chèvre Mini Boules


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.
recipe image Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
Soft-Ripened Cheeses

* 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


* 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.