Herbed-and-spiced goat-cheese balls

42 servings

Ingredients

Quantity Ingredient
1¼ pounds Soft goat cheese
1 tablespoon Chopped flat-leaf parsley
1½ tablespoon Snipped fresh chives
1½ tablespoon Fresh thyme
2 tablespoons Chopped toasted pecans
1 tablespoon Freshly-cracked black pepper
2 teaspoons Paprika
2 teaspoons Curry powder
2 tablespoons Extra-virgin olive oil
1 teaspoon Red-pepper flakes

Directions

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.

Place the parsley, chives, thyme, pecans, and pepper in 5 separate bowls.

Roll about 6 balls in each of the 5 coatings, and set aside.

To make the paprika band, sprinkle the paprika in a straight line on a cutting board. Straighten the edges of the paprika with a knife. Roll 6 of the balls down the line to form a strip of paprika on them.

To make a dot of curry on the 6 remaining balls, place the curry in a sieve, cover half of each ball with a wide knife, and sprinkle the curry over the other half.

Pour the olive oil onto a serving platter. Sprinkle the oil with red-pepper flakes. Arrange the goat-cheese balls on the platter, and serve with toothpicks on the side.

Makes 3½ dozen.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 6 Calories (kcal); 1g Total Fat; (89% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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