Lemon-Herb Goat Cheese Ball

Remember that cheeseball from Sunday? Well, here it is in all of its cheesy-herby (that’s not a word) glory.

If you are not a big fan of goat cheese, as my husband is not, please give this recipe a try. The addition of cream cheese to the goat cheese really helps dial back that tangy flavor and sometimes chalky texture. 

The original recipe suggested processing the cheese mixture in a food processor, but that would make the mixture loose and difficult to shape. (I’ve made my fair share of cheese balls, so I just break out my hand mixer or even the back of a spoon and mix away.)

The original recipe also called for crumbled goat cheese, but I use it in log form for a smoother texture. (I use a Montrechat-style goat cheese.)

Last change… the original recipe only used chives to coat the ball, but since this is an “herb” cheese ball, I added some finely chopped parsley, which added freshness and helped fully coat the ball with herbs. Phew.

Serve this with crackers, crostini, or crudité (like Green Zebra Tomatoes😋), and you will certainly have a crowd-pleaser to add to your appetizer cache.

Lemon-Herb Goat Cheese Ball

By Nicole Prep: 10 minsRefrigeration Time: 3 hrsTotal: 3 hrs 10 mins Servings: 20 This perfect party appetizer is filled with cream cheese, goat cheese, and it is rolled in fresh herbs for a delightful spread!

Equipment

• Hand mixer with flex beaters

Ingredients 

• 8 ounces goat cheese, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh basil
• 1 medium clove garlic, finely grated on a microplane
• ½ teaspoon grated lemon zest
• ¼ teaspoon kosher salt
• ½ cup finely chopped fresh chives
• ¼ cup finely chopped fresh flat-leaf parsley

Instructions 

1. In a large bowl using a hand-held mixer, beat the goat cheese, cream cheese, lemon juice, basil, garlic, lemon zest, and salt until smooth and combined.
2. Transfer cheese mixture to a large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, at least 3 hours. (Cheese ball can be refrigerated for up to 2 days.)
3. Once cheese is firm, reshape as necessary to form a smooth ball. On a sheet of parchment paper, scatter chives and parsley. Unwrap the cheese and roll in the herbs to coat the ball. Let sit at room temperature for 15 minutes. Serve with crackers or crostini. Enjoy!

Nutrition

Calories: 71kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Cholesterol: 17mg, Sodium: 107mg, Potassium: 28mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 387IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.