Parmesan Crusted Goat Cheese with Basil Oil

Parmesan Crusted Goat Cheese with Basil Oil

Serves 3-4


For the cheese – 

1/2 ounce Parmesan cheese

1/4 cup Panko breadcrumbs

Black pepper, to taste

4 ounces semi-firm goat cheese

1 clove garlic

1/4 teaspoon kosher salt

For the basil oil –

1/4 cup fresh basil leaves

1 clove garlic

1/4 cup extra-virgin olive oil

Toasted baguette slices, for serving


  1. Place the Parmesan in the bowl of a food processor.  Pulse until finely ground.  Add the panko to the bowl of the food processor and pulse a few more times so the cheese and crumbs have a fine texture.  Season with freshly ground pepper to taste.  Transfer to a shallow plate or bowl.  Wipe out the bowl of the food processor.
  2. Place the goat cheese in a small bowl.  Finely mince the garlic.  Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.  Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.  Stir the mixture together until smooth and well blended.
  3. Place a piece of plastic wrap into a small ramekin so that it completely covers the inside of the ramekin and hangs off the sides. Spoon the goat cheese into the ramekin, pressing down to compact it. Cover the goat cheese with the excess plastic wrap. Refrigerate until ready to serve.
  4. To make the basil oil, bring a small saucepan of water to a boil.  Add the basil leaves to the pot and boil for 30 seconds.  Drain and rinse immediately with cold water.  Blot the basil leaves with a towel to remove all of the excess water.
  5. Add the basil leaves and the garlic to the bowl of the food processor.  Pulse until finely minced.  Scrape down the sides of the bowl.  With the food processor running, add the oil through the feed tube in a steady stream.  Continue processing until the mixture is well blended and the oil takes on a green hue.
  6. Strain the oil mixture through a fine mesh sieve onto a serving plate.  Take the goat cheese out of the fridge and cover with the cheese-breadcrumb mixture. Place the ball of goat cheese in the center of the basil oil.  Garnish with additional fresh basil if desired.  Serve with toasted baguette slices. Serve immediately.


Recipe from Annie’s Eats


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