Ingredients
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3 ounces Melba toasts
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1 teaspoon pepper, freshly grounded
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3 eggs
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1 tablespoon mustard
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1 tablespoon fresh thyme leaves, chopped
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1 tablespoon chives, chopped
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Vermont Creamery Classic Goat Cheese
12 ounces
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1 tablespoon oil
Directions
- Place the Melba toasts in the bowl of a food processor. Process until fine for a minute and a half. You want really fine crumbs. Place on a plate, stir in the black pepper, and set it aside.
- Whisk eggs and mustard in a plate and set aside.
- Place the herbs on a small plate and set aside.
- Using unscented dental floss, slice the goat cheese diagonally into two pieces. Then slice the goat cheese into 12 equal pieces.
- Roll each piece of goat cheese into a ball. Each goat cheese ball should be similar to a golf ball.
- Dip each ball first into the herb mixture, second into the egg mixture and then finally into the crumbs. Place on a parchment lined baking sheet. Continue with the rest of the goat cheese balls. Place them in the freezer for 30 minutes.
- Heat oven to 475ºF.
- Lightly brush goat cheese balls with olive oil. Bake 8-10 minutes or until they turn golden brown. Serve immediately.
