Rainbow goat's cheese balls

Rainbow goat's cheese balls

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(2 ratings)

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Cooking time

Prep: 10 mins Ready in 10 minutes

Skill level

Easy

Servings

Serves 20

Colourful goat's cheese balls are perfect atop any platter and can be made up to a day ahead

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per ball

kcalories
59
protein
3g
carbs
0g
fat
5g
saturates
2g
fibre
0g
sugar
0g
salt
0.3g

Ingredients

  • 300g rindless soft goat's cheese
  • a splash extra-virgin olive oil
  • crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper

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Method

  1. Place the rindless soft goat’s cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste. Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use. Roll in coverings of your choice; crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper all work well. Keep in the fridge until ready to serve, with cocktail sticks.
  2. Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.

Recipe from Good Food magazine, December 2005

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Comments

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klm909's picture
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Hmm, used soft goat's cheese as instructed but it was nearly impossible to roll into balls! Just fell apart or stuck to my hands! So not really ball shaped to start with then very difficult to coat. Finished plate of them looked ok and they did disappear quickly at our party but wouldn't make them again.

stunningandgorgeousforever's picture

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

ppaulyy's picture
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I fear that they really just dont ever look as good as they do in the picture, it really is difficult to make them so flawlessly covered- unless you really have a lot of ingredients to play with, and potentially waste. Also..it may be somewhat over powering to have a too large a ball in one go. I'd either keep them small, or serve with bread/ bruschetta.

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