Ingredients Jump to Instructions ↓

  1. 36 (1/2-inch-thick) slices baguette

  2. 3 tablespoons olive oil

  3. 3 tablespoons finely chopped fresh Italian parsley leaves

  4. 2 1/2 teaspoons finely chopped fresh thyme leaves

  5. 2 teaspoons finely chopped fresh rosemary leaves

  6. 1 teaspoon lemon zest

  7. 1 teaspoon coarsely cracked black pepper

  8. 1/4 teaspoon salt

  9. 1 (11-ounce) log soft fresh goat cheese

  10. 1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil Fresh herb sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp , about 10 minutes. Meanwhile, stir the herbs , lemon zest, pepper, and salt in a medium bowl to blend . Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs. The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.


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