1 Goat Cheese Roll (6oz. size)
½ cup Olive Oil or so
1 Tbsp. Fresh Herbs (Tarragon or Rosemary)
1 tsp. Peppercorns
1 tsp. White Wine Vinegar
A small clean glass jar with a lid
Pour the oil into the jar. Chop the herbs roughly and set aside. Slice the cheese roll into ¾ inch pieces. With clean palms, roll one slice at a time into a ball. A light touch is essential otherwise you’ll squish the little darlings. Set aside. Wash your gooey hands. Okay at this point, I do lick my fingers off. Hey, why waste all that yumminess! THEN, wash your hands…
Drop 3-4 balls into the jar, sprinkle some of the herbs, add a few peppercorns and repeat until the jar is full. Top it off with oil, if any of the balls aren’t covered. Store it in the fridge. Eat within 2 weeks.
Let your balls come to room temperature before serving.
Variations; Use balsamic vinegar for black balls. With dark vinegar, rotate the bottle for a bit so that all your balls get a little color before refrigerating. If you don’t rotate the bottle, you’ll have black ones at the bottom where the vinegar settles.