1 log (8 ounces) goat cheese, keep chilled in refrigerator
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 tablespoon honey
1 large egg
1 cup finely chopped California walnuts
Line a large plate with parchment paper. Set aside.
Stir together goat cheese, rosemary, thyme, garlic powder, salt, black pepper and honey in a medium bowl. Taste and re-season to your liking, if necessary. Set aside.
In another small bowl, whisk egg. Set aside. In a final small bowl, place walnuts.
Using a medium cookie scoop, scoop goat cheese to form 9 balls.
Roll each goat cheese ball in the whisked egg, then in the walnuts. Place onto a plate.
Place plate in freezer for 30 minutes.
Preheat oven to 450°F. Line a baking sheet with a silicone mat or parchment paper. Place frozen goat cheese balls onto prepared baking sheet and bake for 10 minutes.
Remove from oven and let sit on baking sheet for 5 minutes. Serve warm or at room temperature with crackers or bread.
Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Looking for more bite-sized goodness? Try our Parmesan Clusters or delicious Waldorf Wraps!
