This rosemary goat cheese with honey appetizer is perfect for the holidays or any day for that matter. The combination of the salty goat cheese, sweet honey and distinct taste of rosemary is so good! The presentation on this can be done as one large cheese ball, log or small individual balls. I have done it both ways. You should be able to get about 12 medium size balls. You can always make them smaller to go further.
Rosemary Goat Cheese
1 10.5 oz goat cheese
2-3 sprigs fresh rosemary, chopped (reserve one whole sprig for garnish)
3/4 cup chopped almonds or pecans or favorite nut
honey to taste
Mix rosemary and goat cheese together.
Scoop cheese mixture onto a piece of plastic wrap and shape into one large ball or log and chill about 15-20 minutes.
Remove cheese from plastic wrap and coat all sides with chopped nuts of choice pressing them gently into the cheese so they stick.
If you choose to make individual balls there is no need to shape in plastic and refrigerate. Just portion out a heaping tablespoon and shape into ball and then roll and nut mixture to coat entire ball pressing in nuts to make them stick.
This rosemary goat cheese can be made up to 12 house in advance so at this point you may place the nut covered cheese in the fridge. For the balls choose a large enough storage container that you can arrange the cheese balls in a single layer. The large ball or log can be stored in an airtight container or even wrapped in plastic wrap.
Arrange cheese on serving platter and drizzle with honey just before serving.
Sprinkle remaining nuts on top and garnish with fresh rosemary sprig. Serve with crackers. The leftovers are delicious to crumbled on top of a salad the next day.