BAKED GOAT CHEESE BALLS

August 20, 2019
Today we’re creating walnut panko baked cheese balls! These honey drizzled crisp cheese bites ar baked rather than cooked and build a superb appetiser and dish topper!

BAKED GOAT CHEESE BALLS

It’s one in every of my favorite cheeses this point of year since I will roll it into logs screw-topped with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamy glaze, pipe it into tomatoes, and then way more .

BAKED GOAT CHEESE BALLS

INGREDIENTS :

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

EXTRAS:

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

INSTRUCTIONS :

  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!


Today we’re creating walnut panko baked cheese balls! These honey drizzled crisp cheese bites ar baked rather than cooked and build a superb appetiser and dish topper!

BAKED GOAT CHEESE BALLS

It’s one in every of my favorite cheeses this point of year since I will roll it into logs screw-topped with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamy glaze, pipe it into tomatoes, and then way more .

BAKED GOAT CHEESE BALLS

INGREDIENTS :

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

EXTRAS:

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

INSTRUCTIONS :

  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!


Today we’re creating walnut panko baked cheese balls! These honey drizzled crisp cheese bites ar baked rather than cooked and build a superb appetiser and dish topper!

BAKED GOAT CHEESE BALLS

It’s one in every of my favorite cheeses this point of year since I will roll it into logs screw-topped with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamy glaze, pipe it into tomatoes, and then way more .

BAKED GOAT CHEESE BALLS

INGREDIENTS :

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

EXTRAS:

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

INSTRUCTIONS :

  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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