Sunday, January 22, 2012

Herbed goat cheese balls with crostini

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Squeaky and Calimocho had a big party last night, the kind where you end up drinking in the hallway with strangers and bond over games of "Who's your gross-celebrity crush?" (Rules: They can't have ever been a heartthrob material and you have to imagine yourself kissing them.) I pondered this with a wonderful mixture of curlers, writers, engineers and advertisers. S and I brought this tasty appetizer, which is a recipe from Giada de Laurentiis's Everyday Italian cooking show. I bought her Extra Easy Italian DVD set over Christmas and have been enjoying watching her again. Since we discontinued cable I've been missing her shows, so I hope they keep releasing more.
one baguette
one large log of snow white goat cheese, soft or semi-firm
zest of one lemon
a handful each of fresh herbs (your choice, but I used rosemary, curly parsley, oregano and thyme)
olive oil
salt and pepper

Slice a baguette on the diagonal, then place slices on a baking sheet and drizzle with olive oil. Bake in a 375 degree oven for 10 minutes.  

Cheese balls
Finely chop all of the herbs and place in a bowl. Add a sprinkling of salt and some coarsely ground pepper, and the zest of one lemon. Stir well. Form little pinches of the goats cheese into balls with your hands and roll each ball in the herb mixture to coat. Once all the cheese balls are rolled, arrange them in a little pyramid in the centre of a serving platter, and place the crostini on the outside. Drizzle the cheese balls with olive oil and serve.


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