Is there anything better than tangy cheese coated in breadcrumbs and baked until crisp on the outside and creamy on the inside? I think not. I also think that goat cheese makes some of the most flavorful dishes, so make sure to try any of our Goat Cheese Recipes if you are a fan as well.
On a side note, if you’ve ever been to Lisa Vanderpump’s restaurant, Sur, then you know all about their famous fried goat cheese balls. I know people who visit the restaurant just to order them! The good news? With our recipe, you can now recreate a baked version of the goat cheese balls at Sur right at home. They’re just as delicious but a bit lighter and perfect for any occasion.
Ingredients
This baked goat cheese ball recipe is made with just a handful of simple ingredients readily available in any grocery store. We will need:
- Fresh herbs: I love the savory mix of fresh thyme and parsley. Other herbs that would be delicious include fresh rosemary or basil.
- Panko bread crumbs: We love the extra crisp bite of plain panko breadcrumbs, but this is your chance to have fun with the coating. While it’s not traditional, you can use Italian-seasoned breadcrumbs, Melba toast crumbs, or even swap out half the breadcrumbs for crushed pecans or walnuts. For a gluten-free option, try almond flour crackers. Simply use your food processor to break them down into fine crumbs, making it easy to coat your goat cheese balls to perfection.
- Garlic powder: Garlic powder adds a nice savory bite to the breadcrumb mixture. Toss in some lemon zest for a bright citrus flavor.
- Egg: One large egg is needed to coat the goat cheese before dipping it into the breadcrumbs.
- Dijon mustard: A hint of Dijon mustard adds a unique flavor to the egg mixture.
- Seasonings: All you need is a sprinkle of Kosher salt and black pepper for each layer of the dipping station.
- Goat cheese: We recommend buying a whole goat cheese log instead of goat cheese crumbles. You can buy them in 4 oz portions or a large 12 oz log.
How to Make Goat Cheese Balls?
Goat cheese bites are a quick and easy recipe that requires a quick setup of your breading station and a chill in the freezer. Here are the step-by-step instructions:
- Prep baking sheet: Line a small baking sheet (small enough to fit in your freezer) with parchment paper.
- Prepare dipping station: In a small shallow bowl, mix the fresh thyme and parsley. In another small bowl, whisk together the egg, mustard, salt, and pepper. Third, toss the panko breadcrumbs and garlic powder in another small bowl.
- Cut goat cheese: While you can use a sharp chef’s knife, we prefer unscented dental floss to cut the goat cheese into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
- Using a knife, score the surface of the goat cheese log into 12 equal sections.
- Cut yourself a long (about 20 inches long) unscented dental floss and slide it under the log at the first score mark.
- Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
- Roll each piece into a small ball between the palms of your hands.
- Coat goat cheese balls: Start by dipping each goat cheese ball in the herb mixture. Then, roll them in the egg mixture and allow the excess liquid to drip off. Then, gently press them into the panko mixture to ensure they are fully coated.
- Freeze goat cheese balls: Transfer the goat cheese balls onto the parchment-lined baking sheet. Freeze for 30 minutes.
- Bake: Preheat the oven to 400 degrees F. Bake the goat cheese balls for 8-10 minutes, or until golden brown.
- Serve: Cool slightly, drizzle with honey, and serve warm.
Make Ahead and Storage Tips
Talk about a goat cheese appetizer that’s a true make-ahead marvel. The best part? You can prepare these ahead of time, freeze them, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and absolutely impressive.
- Make Ahead and freezing instructions: Follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a ziplock freezer bag, label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
- Storage: While these goat cheese bites are best served the day they are made, leftovers can be stored in an airtight container in the refrigerator for 3 days.
- Reheat: Reheat the balls of goat cheese in a low oven (300 degrees F) until warm, about 5 minutes.
Expert Tips
Here are some of my helpful tips for the best baked goat cheese balls recipe:
- Cutting the goat cheese: The goat cheese is easiest to cut when it is cold. The best method is with unflavored dental floss. However, you can use a sharp knife, but make sure to wipe the knife clean with a paper towel after each slice.
- Set your dipping station up before starting: It’s best to prep your ingredients before starting since the process happens quickly.
- Dredge quickly: Go through the breading station quickly and thoroughly, then pop them right into the freezer.
- Ensure they are cold before placing them in the oven: Even though it sounds like an extra step to freeze them before baking, it helps to make the outside crispy while the inside stays soft and creamy.
- Fried goat cheese balls: While we love the baked version, you can certainly fry goat cheese balls for a crisp, golden treat. Heat 1–2 inches of vegetable oil in a shallow skillet over medium heat until it shimmers. Fry the goat cheese balls in batches (preferably two) for 1–2 minutes, turning frequently to ensure they cook evenly and achieve a beautiful golden-brown crust on all sides.
- Double the recipe: This recipe makes 12 individual balls—double or triple the recipe, depending on the number of people you serve. Or, make them mini by cutting the goat cheese rounds in half and reducing the baking time to 5-6 minutes.
- Bake them right before serving: If you’re serving these goat cheese balls as an appetizer, we highly recommend serving them warm for the best experience. We like to pop them in the oven just before our guests arrive so they’re greeted with the irresistible aroma of golden, creamy goat cheese oozing with tangy, melt-in-your-mouth goodness.
Serving Suggestions
When it comes to serving baked goat cheese balls, the possibilities are as delightful as the dish itself! Whether you are planning an elegant appetizer, a show-stopping salad, or just looking to add a little magic to your meal, these versatile bites have you covered.
- Appetizer: Serve them with a drizzle of honey or extra virgin olive oil. Or, add them to your Meat and Cheese Platter for a little pizzazz.
- Salad: Enjoy a French classic and turn it into a Baked Goat Cheese Salad. This also does double duty as a delicious holiday appetizer salad or elegant weeknight dinner at home.
- Croutons: Turn them into cheesy croutons to top off a warm, comforting bowl of soup, like creamy Butternut Squash Soup or velvety Zucchini Soup.
- Pasta & grain bowls: Crumble them over pasta or add them to your favorite grain bowls for a tangy goat cheese twist that adds creamy texture and bold flavor.
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Baked Goat Cheese Balls Recipe
These Baked Goat Cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in breadcrumbs. You can prep these ahead of time and freeze them until you are ready to serve. They make the perfect appetizer for any cheese board setup and usually disappear a few minutes after they come out of the oven.
Ingredients
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 large egg
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 12-ounce log goat cheese
- 2 tablespoons honey, for drizzling (optional)
Instructions
- Line a small baking sheet with parchment paper and set it aside.
- Prep your dipping station: First, place fresh thyme and parsley in a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
- Cut the goat cheese into 12 pieces. You can slice them using (unscented) dental floss (see notes for more*) or a knife. Roll each piece into a small ball.
- Dip each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), then press the panko mixture gently to ensure it is fully coated with the panko breadcrumbs.
- Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
- Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes or until golden brown on top.
- Let it cool for a few minutes, drizzle it with honey, if preferred, and serve while still warm.
Notes
- Yields: This recipe makes 12 baked goat cheese balls, ideal for 6 servings (2 per person). The nutritional values below are per serving.
- Slicing the goat cheese: While you can use a sharp chef’s knife to slice the cheese, we find it easier to use an unscented dental floss to cut it into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
- Using a knife, score the surface of the goat cheese log into 12 equal sections.
- Cut a long (about 20 inches) unscented dental floss and slide it under the log at the first score mark.
- Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
- Roll each piece into a small ball between the palms of your hands.
- Make Ahead and freezing: The best part of this recipe is that you can prepare these ahead of time, freeze, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and impressive. To freeze, follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a freezer bag (or a freezer safe airtight container), label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
Nutrition
Calories: 122kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 171mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a beautiful spread! Love the colors of the garnishes as well. I bet the cheeses in Vermont are to die for.
Whoa, such a stunning cheese board! So much inspiration in this post- from the baked cheese, to the vibrant fruit, to the greens- you’ve carefully thought out every detail and I love it. I can imagine just how wonderful the soft and warm goat cheese must be! Time to rest after getting this post together. 🙂 Merry merry, love and hugs. xo