Lemon-Herb Goat Cheese Ball

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Remember that cheeseball from Sunday? Well, here it is in all of its cheesy-herby (that's not a word) glory.  

If you are not a big fan of goat cheese like my husband, please give this recipe a go. The addition of cream cheese to the goat cheese really helps dial back that tangy flavor and sometimes chalky texture. 

The original recipe suggested processing the cheese mixture in a food processor, but that would make the mixture to loose and difficult to shape. I've made my fair share of cheese balls, so I just break out my hand mixer or even the back of a spoon and mix away. The original recipe also called for crumbled goat cheese, but I use goat cheese in log form for a smooth texture. (I use a Montrechat style goat cheese.) Last change...the original recipe only used chives to coat the ball, but since this is an "herb" cheese ball, I added some finely chopped parsley and that added additional freshness and helped fully coat the ball with herbs. Phew.

Serve this with crackers, crostini or crudité (like Green Zebra Tomatoes😋) and you will certainly have a crowd pleaser to add to your appetizer caché.

Lemon-Herb Goat Cheese Ball
serves 10-12

8-ounces goat cheese, at room temperature
8-ounces cream cheese, at room temperature
2 Tablespoons freshly squeezed lemon juice
2 Tablespoon chopped fresh basil
1 medium clove garlic, finely grated on a microplane
1/2 teaspoon grated lemon zest
1/4 teaspoon kosher salt
1/2 cup finely chopped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley

In a large bowl using a hand-held mixer, beat the goat cheese, cream cheese, lemon juice, basil, garlic lemon zest and salt until smooth and combined.

Transfer cheese mixture to a large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, at least 3 hours. (Cheese can be refrigerated for up to 2 days.)

Once cheese is firm, reshape as necessary to form a smooth ball.  On a sheet of parchment paper, scatter chives and parsley. Unwrap the cheese and roll in the herbs to coat the ball. Let sit at room temperature for 15 minutes.  Serve with crackers or crostini. Enjoy!

Source: Adapted from cookcscountry.com


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