Marinated Goat Cheese Balls
Serves 4
20 mins prep
80 mins cook
1440 mins Marinating
1540 mins total
These goat cheese balls are about to become your next hosting hack. We are taking creamy goat cheese, rolling it into perfectly aesthetic rounds, and letting them bathe in a pool of rich, slow-cooked herb and garlic oil. It is super easy, ridiculously flavorful, and completely levels up a simple piece of toast or charcuterie board.
Garlic Confit
Goat Cheese Balls
Make the Confit: Place the peeled garlic, 2 rosemary sprigs, and black peppercorns in a baking dish. Cover the ingredients completely with olive oil. Cover the dish tightly with aluminum foil. Confit at 275°F (135°C) for 60 to 80 minutes until the garlic is golden and soft. Remove from the oven and let cool completely. Discard the rosemary.
large head garlic
rosemary sprigs
tbsp black peppercorns
olive oil
Prepare the Cheese: Cut your goat cheese log into 10 even slices (about 1 oz each). Add a little oil to your hands and roll each one into smooth balls. Place the finely chopped chives in a shallow dish and coat half of the cheese balls, leaving the remaining balls plain.
oz goat cheese log
cup chives
Assemble the Jar: Place the plain and coated goat cheese balls into a glass jar. Top with the peppercorns, lemon peels, garlic cloves and fresh rosemary sprigs. Carefully pour the completely cooled confit oil into the jar. Top with additional olive oil until all ingredients are fully submerged.
lemon
rosemary sprigs
olive oil
Marinate: Seal the jar and refrigerate. Marinate for at least 24 hours before serving. Store in the refrigerator for up to 7 days.
Serving: Take the jar out of the fridge about 30-45 minutes before serving for the olive oil to liquefy again. When ready to serve, spoon out the goat cheese balls and garlic confit into a serving bowl, making sure to scoop up that amazing oil. Be careful not to scoop up the peppercorns, lemon peels, and rosemary sprigs. Serve with toasted bread, spreading the garlic on first, followed by the goat cheese.
crispy bread
