All content copyright Katrina Hall 2008 through 2025

Monday, December 20, 2010

goat cheese appetizers with herbs & rosemary knots

I'm always on the lookout for a good appetizer - and if it includes goat cheese, all the better! After a string of testing four new recipes that were instantly rejected, I hit on this winner that paired beautifully with my much beloved rosemary bread. Instead of making loaves or large rolls, I made a tray of tiny rolls that came out looking like knots, thence the name.

The fresh goat cheese is whipped with cream cheese and unsalted butter, along with dill and scallions ( green onions) and hot sauce, making a smooth and tasty herb cheese, which can be served a few ways: a large cheese ball rolled in parsley and served with crackers or breads, the tiny cheese balls, also rolled in parsley, that can be served alone or with crunchy vegetables or vegetable chips; or the goat cheese alone, spooned into tiny rolls ( gougeres would work, too).

The next time I make this goat cheese mixture, I'm saving some to spoon onto hot baked potatoes - delicious!

You can find the recipe for the rosemary bread here. I simply formed little balls of dough, let them rise for a bit, then snipped them with scissors before spritzing them with water and sprinkling them with salt. I baked them at 400F for about 10 minutes.

The goat cheese mixture:

1/2 stick unsalted butter, room temperature

1 8 oz. package of cream cheese, room temperature

4 ounces fresh goat cheese

1 t. worcestershire sauce

6 dashes Tabasco, or to your taste

1 t. dried dill or 1 T. fresh dill, minced

1/2 to 1 teaspoon kosher salt, or to taste

1 T. fresh lemon juice

2 T. minced fresh scallions

about 1/2 cup or more minced parsley for covering the cheese


Mix the ingredients together in a mixer bowl ( except for the parsley) until smooth and creamy. Taste carefully and adjust to your taste.

Set the minced parsley on a plate, then gently scoop out a ball of the goat cheese mixture using an ice cream scoop - you choose the size. Plop the scoop onto the parsley plate and gently roll until covered. Cover and keep in the fridge until ready to serve.

I hope your holiday season is bright, loving, and joyful!


Chef Fresco said...

Oh man, yes please! Goat cheese is the best. Love how you dressed it up here!

katrina said...

Thanks, Chefs! As I stare at the photos, I'm thinking I should have minced the parsley by hand, but who cares ( except me!) - tasted delish!

kelly said...

Sorry I've been such a slacker lately! I see your great photos on Flickr and think to drop by and then get distracted. But lucky me. These really sound perfect for Christmas Eve. I'm such a lazy appetizer person, I need to get with it. Perfect flavors.

katrina said...

Oh, dear Kelly - when I had the same surgery you just had, I slept for 3 months, except for meeting my PT coach three times a week! Jeezzz - give yourself a break! But thank you for for your very kind message - and be well, soonest. Love to you -

Barb said...

Mmmmmm-you've done it again Katrina! These look sooooo delicious! Maybe I could give these a try after Christmas - it's been too, too crazy around here to try anything else at this point!

Katrina - Merry Christmas to you, your family and friends.

Peace on earth!

katrina said...

Oops, sorry to miss your comment, Barb! Wishing you a beautiful and Merry Christmas, with lots of warmth, friendly faces, and good cheer - and, of course, lots of delicious goodies ♥

Anonymous said...

I made the large version of this to take to a New Year's party, and it went over like gangbusters! Thanks for the recipe and for your great blog!

katrina said...

xeladiva - thanks for the feedback! I love knowing what worked ( or didn't) for you! So delighted it was a hit at your party - and thanks for the kind words ♥