I thought I would share this this Parmesan Goat Cheese with Basil Oil appetizer I made for my daughters graduation party. I’m always looking for easy recipes that make a pretty presentation. This one fits the bill! What was so great about it (besides it’s fabulous taste) was that I was able to triple the recipe and plate it on one plate…I didn’t need to worry about refilling throughout the party. Another “easy” factor was that I was able to make these the day before and refrigerate over night, making the basil oil the day of the party. Although, my basil oil didn’t turn out as expected. I think I was suppose to strain it…oh well! Tasted great!
The original recipe is from Annie’s Eats…
- 1/4 cup Parmesan cheese
- 1/4 cup panko
- Freshly ground black pepper
- 4 oz. semi-firm goat cheese
- 1 clove garlic
- 1/4 tsp. kosher salt
- 1/4 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
Pulse parmesan in a food processor a few times. Then add panko and pulse until both ingredients are finely ground. Season crumb mixture with freshly ground black pepper, then set aside on a plate or in a shallow dish.
Place the goat cheese in a small bowl. Mince the garlic. Sprinkle the salt over the minced garlic and mash with the side of a knife until it becomes paste-like. Add the garlic paste to the goat cheese. Season with freshly ground black pepper. Stir the cheese mixture until well blended. Use your hands to form the cheese mixture into a ball. Roll the ball in the parmesan/panko mixture, until entirely coated. Place the coated cheese ball onto a plate and cover with plastic wrap. Chill in the fridge.
For the basil oil – Bring a small pot of water to a boil. Add the basil leaves to the pot and boil for 30 seconds. Remove basil from boiling water and place into a bowl of ice water. Remove the basil from the ice water and pat dry with paper towels. Add the basil and garlic clove to the food processor. Pulse until finely minced. Now slowly add the olive oil, while the food processor is running. Keep pulsing until the oil takes on a bright green hue, add more olive oil if necessary. Strain the oil mixture through a fine mesh sieve onto a serving plate. Place the ball of goat cheese in the basil oil. I garnished with additional basil on top. Serve with baguette slices.
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