Goat Cheese Honey Nut Balls, served with a 2009 Muscat!
The funniest recipe name yet also was one of the easiest, and was a quick way to make a great appetizer for any occasion. The peanuts, honey, and goat cheese seemed like they were specifically made for each other.
Also, as mentioned in a previous post, the Muscat wine was perfect with the goat cheese. (The wine should be really chilled).
Overall, this was a great dish, easy to make, but unique enough that I think it would turn a lot of heads if you brought it to a party.
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Thanks, and hope everybody has a fun and safe Merry Christmas!
ITEMS!
! Use as much honey as you like, especially if you like honey, but don’t completely coat it.
! Chop the peanuts fine enough to where you can easily roll the cheese balls through them. See picture…we could’ve probably chopped them even finer.
! Don’t leave the goat cheese sitting out too long…we found that the chillier cheese balls were better.
Recipe from the Private Kitchen of Lynfred Chris Smith
Makes about 20 cheese balls (depending on your roll size)
INGREDIENTS
6 oz. medium-firm goat cheese (we used 8 oz)
2/4 cup roney-roasted peanuts, finely chopped
Freshly ground black pepper
Honey for drizzling
DIRECTIONS
1 - Using a small scoop [ed. note: we just used our hands to break apart the cheese and it worked well], scoop out rounds of goat cheese and roll into balls with your hands.
2 - Roll the formed balls in the chopped honey-roasted peanuts until completely covered.
3 - Drizzle balls lightly with honey and cover with a few grinds of fresh black pepper.
4 - Serve with toothpicks.
