Spice-Rolled Goat Cheese
Happy National Cheese Ball Day! This time-honored appetizer is a classic worthy of celebration so we’ve added a range of flavors to goat cheese with three of our favorite spice blends- Dukkah, Israeli Za’atar and Syrian Za’atar. Bold and spice forward, these cheese balls are easy to make and each one offers a different flavor. All pair well with goat cheese so pick your favorite or enjoy them all! Hazelnuts and toasted sesame add texture to our Egyptian Dukkah along with cumin, marjoram and thyme. Both of our za’atar blends have toasted sesame as well, but different spices. Israeli Za’atar is more herb forward with dill, thyme and hints of sumac. The Syrian Za’atar. has a larger measure of sumac along with coriander, cumin and hints of anise. Finish up this plate with crudité and this board will have a taste for every palate.
- 2 logs of goat cheese, 8 ounces each
- 1/4 cup Israeli Za'atar
- 1/4 cup Syrian Za'atar
- 1/4 cup Dukkah-Hazelnut
- Artichokes or Crudite
- Remove the goat cheese from the refrigerator about 15 minutes prior to rolling. This will allow the surface of the cheese to be a little sticky.
- Add each of the spice blends to a separate plate.
- Unwrap the goat cheese and form into your desired shapes. You can make larger logs for slicing or smaller balls for individual snacks.
- Roll the goat cheese in the spices, pressing gently to make a uniform layer.
- Arrange the finished cheese balls on a board with accompaniments.
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