This is a show stopper of a plate on any nibbles/appetiser table. It’s simple, elegant and easy all in one.
You can use regular feta if you prefer – and actually I will next time too as I find the goats cheese feta just a little overpowering myself.
I also increased the amount of oil called for in the original recipe as I didn’t feel there was enough volume to give a nice enough ratio of cheese to oil when spreading on the crostini.
- 15 grams Parmesan cheese
- ¼ C panko (speciality Japanese bread crumbs)
- Freshly ground pepper
- 115 grams semi-firm plain goat cheese or cows milk feta
- 1 clove garlic
- ¼ t coarse sea salt (such as Maldon), plus more to taste
- ¼ C fresh basil leaves
- 1 clove garlic
- ¼ C extra-virgin olive oil
- Baguette slices, for serving
- Place the Parmesan in the bowl of a food processor. Pulse until finely ground. Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture. Season with freshly ground pepper to taste. Transfer to a shallow plate or bowl.
- Wipe out the bowl of the food processor.
- Place the cheese in a small bowl. Finely mince the garlic. Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.
- Add the garlic paste to the bowl with the cheese and season with salt and pepper to taste. Stir the mixture together until smooth and well blended.
- Using your hands, form the goat cheese mixture into a round ball. Roll the ball in the Parmesan-panko mixture until well coated. Cover in glad wrap and refrigerate.
- Bring a small saucepan of water to a boil. Add the basil leaves to the pot and boil for 30 seconds. Drain and rinse immediately with cold water.
- Blot the basil leaves with a towel to remove all of the excess water.
- Add the basil leaves and the garlic to the bowl of the food processor or a bowl in tandem with a stick blender. Pulse until finely minced. Scrape down the sides of the bowl. With the food processor running, add the oil through the feed tube in a steady stream. Continue processing until the mixture is well blended and the oil takes on a green hue.
- Strain the oil mixture through a fine mesh sieve onto a serving plate or shallow soup sized bowl.
- Place the ball of cheese in the centre of the basil oil. Garnish with a sprig of fresh basil if desired and serve with baguette slices.