Gussied Up Goat Cheese Balls Marinated in Oil and Herbs


Happy Goat

To buy gussied up Chevre, it’s pricy. Do it yourself for far less. Because these balls are very rich, no one will eat more than a few. Serve them with wedges of bread and a glass of Riesling or a Gewürztraminer.

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.

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