Chevre Balls

Chevre Balls
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Chef Tom Bivins – Executive Director Vermont Cheese Council

8 oz. fresh goat cheese, plain

Spicy: 1/3 cup dried hot peppers (ancho chilies are the best)

Sophisticated: 1/4 cup chopped fresh lavender and 1/8 cup coarse ground peppercorns

Sweet: 1/3 cup chopped dried apricots and 1/3 cup candied or spiced pecans or walnuts

Cut each log of fresh goat cheese into 12 pieces and roll into a small ball (most easily done when chèvre is at room temperature).

Roll ball in topping and place on a plate and serve.

These can be made a day in advance and refrigerated.  Bring up to room temperature before serving.