How can you store these goat cheese balls?

Name: Goat cheese balls with nuts, honey, and garlic bread
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: Goat cheese balls:; 1 red onion; 6 dried apricots; 4 spring onions; 400 g fresh goat cheese; Pepper and salt from the mill; 50 g roasted almond flakes; 80 g coarsely chopped pecans; 80 g pistachios; 1 tbsp honey; A few sprigs of thyme; Garlic bread:; 1 sourdough baguette; 1 tsp dried rosemary; 80 g grated Parmesan cheese; 1 bulb of garlic; 6 tbsp olive oil; Black pepper from the mill; Fleur de sel

To properly store the goat cheese roll with nuts, follow these steps: Keep the goat cheese balls with nuts in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap to prevent drying out and odor transfer. Avoid moisture in the packaging to maintain the texture of the nuts. If you want to freeze the goat cheese balls, wrap them tightly in plastic wrap and place them in an airtight freezer-safe bag. Thaw slowly in the refrigerator before reheating or consuming. Keep in mind that the quality after freezing may not be the same as when eaten fresh.

Goat cheese balls with nuts, honey, and garlic bread

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35min

•

Easy

Goat cheese rolled into balls and then rolled in herbs and nuts. A delicious, festive snack that you are sure to score with!

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Ingredients

What do you need?

Quantity: 4P

Goat cheese balls:
1 red onion
6 dried apricots
4 spring onions
400 g fresh goat cheese
Pepper and salt from the mill
50 g roasted almond flakes
80 g coarsely chopped pecans
80 g pistachios
1 tbsp honey
A few sprigs of thyme

Garlic bread:
1 sourdough baguette
1 tsp dried rosemary
80 g grated Parmesan cheese
1 bulb of garlic
6 tbsp olive oil
Black pepper from the mill
Fleur de sel

Preparation method

How do you make this?

Garlic bread: Cut the top off the garlic bulb, drizzle with a tablespoon of olive oil, pepper, and salt. Wrap in aluminum foil and bake for 20 minutes in a preheated oven at 190°C. Let it cool. Squeeze the garlic into a bowl, season with pepper and salt, add olive oil, and mash well.

Spread this mixture on the sliced baguette cut into 4x4cm pieces, sprinkle with rosemary, and grate the Parmesan cheese on top. Bake for 6-7 minutes until golden brown.

Goat cheese balls: Finely chop the red onion, apricots, and spring onions. Mix them in a bowl with the goat cheese, pepper, and salt. Mix everything well together.

Scoop portions with a teaspoon to make balls of about 3cm in diameter. Roll them into balls.

Sprinkle the roasted almond flakes, coarsely chopped pecans, and pistachios on a plate. Roll the balls in them until fully coated.

Place on the garlic bread and stick a toothpick through with a piece of apricot and a sprig of thyme. Drizzle honey over the goat cheese balls.

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