Baked Goat Cheese Balls 12 servings 20 min prep time 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* These baked goat cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in toast crumbs. They make the perfect appetizer for any cheeseboard and usually disappear a few minutes after they come out of the oven. Ingredients3 ounces (2 cups) plain Melba toasts 1 teaspoon black pepper, freshly grounded 3 large eggs 1 tablespoon Dijon mustard 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh chives, chopped 12 ounces Vermont Creamery Goat Cheese 1 tablespoon olive oil Directions STEP 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. STEP 2 Whisk eggs and mustard in a plate and set aside. STEP 3 Place the herbs on a small plate and set aside. STEP 4 Using unscented dental floss, slice the goat cheese diagonally into two pieces. Then slice the goat cheese into 12 equal pieces. STEP 5 Roll each piece of goat cheese into a ball. Each goat cheese ball should be similar to a golf ball. STEP 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. STEP 7 Heat oven to 475°F. STEP 8 Lightly brush goat cheese balls with olive oil. Bake 8-10 minutes or until they turn golden brown. Serve immediately. Foolproof Living Foolproof Living Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living. Related Recipes DIY Chevre Log with Raspberries Chèvre Squash Blossoms Tall, Dark & Handsome Baked St Albans with Pumpkin & Pear Butter Cold Quark & Cucumber Soup Pistou of Summer Veggies