Baked Goat Cheese Balls

Today we’re creating walnut panko baked chevre balls! These honey drizzled tender chevre bites are baked rather than deep-fried and build a superb course and dish topper!

Baked Goat Cheese Balls

I’m altogether crushing on all things chevre at once.
It’s one in every of my favorite cheeses now of year since I will roll it into logs screw-topped with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with oleoresin glaze, pipe it into tomatoes, and so. much. more.

This creamy, dreamy, cheese is crazy flavorous and ideal for the appetizer-palooza that’s on the point of result.

Baked Goat Cheese Balls

There ar a number of tasty ways in which you'll be able to serve these baked chevre balls.

First up, they create a tremendous dish topper! I fully love them on my Blueberry Spinach dish with Lemon Poppyseed Dressing yet as on my Strawberry Kale dish with oleoresin dressing. SO GOOD!

Next up, serve them as mini cheese balls as a celebration course. Drizzle them with honey and serve with an assortment of whacky. Guests can get their own personal cheese ball to unfold on whacky – no income here!

You can conjointly serve them on a cheese board with an assortment of sliced cheeses, food shop, recent fruit, and veggies with whacky, flatbreads, and crusty bread.

Baked Goat Cheese Balls

  • 2 eggs
  • 2 (8 oz) goat cheese logs
  • 1/4 cup walnuts
  • 3/4 cup Italian panko breadcrumbs (panko with Italian blend seasoning mixed in)
  • honey for drizzling
  • spray olive oil as needed

  • parchment paper
  • large baking sheet
  • wire cooling rack (optional)

  1. Cut goat cheese logs into 8-12 portions each (16-24 total) and roll into balls. 
  2. Finely chop and crush your walnuts until it resembles a coarse flour. You can do this with a rolling pin or wine bottle and a plastic bag or use a food processor to mince 'em up.
  3. Combine walnuts with panko in a medium bowl and set aside.
  4. Crack eggs into a medium bowl and whisk well.
  5. Working one at a time, dip the goat cheese balls into the whisked egg then into the panko bowl. Roll/sprinkle until coated on all sides.
  6. Place panko goat cheese balls spaced on a parchment paper lined baking sheet or plate and freeze for 30 minutes.
  7. When you're ready to bake, preheat oven to 465 degrees F and line a baking sheet with parchment paper. Place the goat cheese balls on top of the parchment and spray with olive oil. This will help them get crispy and golden.
  8. Place on the center rack and bake for 8 minutes. Depending on your oven's efficiency, check the balls at the 6-minute mark and keep an eye on them to prevent burning.
  9. Once fresh from the oven use a spatula to transfer to a plate or cutting board to cool. Leaving them on the hot baking sheet can make them melt.  You can also try to lift the entire sheet of parchment and place on top of a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
  10. Allow to cool slightly, then drizzle with honey before serving. Enjoy as part of a tasty appetizer spread or with your favorite salad!

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