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Baked Goat Cheese Balls



prep time:

20 mins

cook time:

30 mins

Total time:

50 mins




  • 3 ounces Melba toasts

  • 1 teaspoon pepper, freshly grounded

  • 3 eggs

  • 1 tablespoon mustard

  • 1 tablespoon fresh thyme leaves, chopped

  • 1 tablespoon chives, chopped

  • Vermont Creamery Classic Goat Cheese

    12 ounces

  • 1 tablespoon oil


  1. 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.
  2. Whisk eggs and mustard in a plate and set aside.
  3. Place the herbs on a small plate and set aside.
  4. Using unscented dental floss, slice the goat cheese diagonally into two pieces. Then slice the goat cheese into 12 equal pieces.
  5. Roll each piece of goat cheese into a ball. Each goat cheese ball should be similar to a golf ball.
  6. 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.
  7. Heat oven to 475ºF.
  8. Lightly brush goat cheese balls with olive oil. Bake 8-10 minutes or until they turn golden brown. Serve immediately.