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Who doesn’t love a cheese log/ball? Seriously. I’ve seen so many different versions of this classic party food and every single time it’s absolutely delicious. A classic cheese ball is where you add herbs and spices to a soft cheese like cream cheese. My first one I ever made (and still make to this day because it’s so dang good) was cream cheese, shredded cheddar cheese, and a ranch seasoning packet. Yum.
But for this recipe today, I’m taking it up a notch. Now I know that not everyone loves goat cheese, but I do. This tangy soft cheese is the perfect accompaniment to all of those fresh herbs. And if you don’t want to buy a whole bunch of expensive herbs you won’t get all the use out of, I’ve also included the conversions for dried herbs as well.
Try this one for your next get together!
Garlic & Herb Goat Cheese Log
Cheese logs are one of those things that are a staple at any gathering. This perfect party food is so versatile, but this one today is absolutely delicious! Goat cheese, garlic, and fresh herbs? Yes please!
- 11 oz goat cheese log
- 1.5 tablespoons fresh chives, finely chopped ((or 1.5 teaspoon dried))
- 1.5 tablespoons fresh parsley ((or 1.5 teaspoons dried))
- 1 tablespoon fresh basil leaves, finely chopped ((or 1 teaspoon dried))
- 1.5 teaspoons fresh oregano leaves, finely chopped ((or 1/2 teaspoon dried))
- 1 garlic clove, minced ((or 1/4 teaspoon garlic powder))
- 1.5 teaspoons lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup pecans, finely chopped
- drizzle olive oil
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Combine the herbs in a bowl. Remove 1.5 teaspoons of the mixture to use on the outer coating later.
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With the remaining herbs, add the lemon zest, garlic, and goat cheese. Mix thoroughly to combine.
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Form the cheese mixture into the shape of a log. Or a ball. really, you can do any shape you like. Wrap this in plastic wrap and place in the freezer for 30 minutes.
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With the herbs that you saved, add your pecans and place them on a large piece of parchment paper. I like to make the shape of my log, so I can easily coat the log with the nut mixture when I’m ready.
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Once the cheese is slightly firm (not hard), take it out and roll the cheese on top of the herb/pecan mixture. Be sure to coat evenly.
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Right before serving, drizzle the top with olive oil and serve with a toast baguette or your favorite crackers.
