Herbed and Spiced Goat Cheese Balls
Adapted from Martha Stewart’s Hors d’Oeuvres Handbook
Makes about 3 dozen
1¼ pounds soft goat cheese
2 tbsp. finely chopped parsley
2 tbsp. finely chopped dill
2 tbsp. finely chopped pecans
1 tbsp. freshly cracked black pepper
2 tsp. paprika
2 tbsp. olive oil
1 tsp. red pepper flakes
Line a baking sheet with parchment paper. Form 1 tablespoon of the goat cheese into a small ball. Transfer to the baking sheet. Continue with the remaining cheese. Refrigerate the balls for 10 minutes to set slightly.
In separate bowls, place the parsley, dill, pecans, and pepper. Roll several balls in each of the coatings and set aside. To make the paprika band, sprinkle the paprika in a straight thin line on a cutting board. Straighten the edges of the paprika with a knife. Roll some of the balls down the line to form the paprika strip.
Pour the olive oil onto a serving platter. Sprinkle the oil with the red pepper flakes. Arrange the goat cheese balls on the platter and serve with toothpicks.