Ingredients:

  • 4 oz Soft Goat Cheese (Chèvre), room temperature
  • 2 oz Cream Cheese, softened
  • 1/4 cup Grated Parmesan Cheese, finely grated
  • 1 small Shallot, very finely minced
  • 1 Tbsp Fresh Chives, finely snipped
  • 1/2 tsp Fresh Thyme leaves
  • Pinch of freshly ground Black Pepper
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten with 1 tsp water
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Olive Oil (for tossing crumbs)
  • 1/4 cup Liquid Honey
  • 1 small sprig Fresh Thyme (for infusion)

Instructions:

  1. In a medium bowl, combine the softened goat cheese, cream cheese, Parmesan, minced shallot, chives, thyme, and black pepper. Mix thoroughly until fully homogenous.
  2. Cover the cheese mixture and refrigerate for at least 45 minutes to firm up (this is crucial for easy rolling).
  3. Set up the dredging station: arrange three shallow bowls in a row containing the flour, the egg wash, and the Panko breadcrumbs. Add the 2 tablespoons of olive oil to the Panko and toss gently to lightly coat the crumbs.
  4. Remove the cheese mixture from the fridge. Portion the mixture using a small scoop or spoon and quickly roll between lightly dampened palms into uniform balls, about 1 inch in diameter.
  5. Coat each ball sequentially: first in the flour (shaking off excess), then dip in the egg wash (allowing excess to drip off), and finally press firmly into the Panko breadcrumbs to ensure complete coverage.
  6. Place the coated balls onto the parchment-lined baking sheet, ensuring they do not touch each other.
  7. Bake in a preheated oven at 400°F (200°C) for 12–15 minutes, rotating the tray halfway through, until the coating is golden brown and crisp.
  8. While the balls bake, gently warm the honey and the thyme sprig in a very small saucepan over low heat for 3 minutes to infuse. Remove the sprig before serving.
  9. Remove the goat cheese balls from the oven and let them cool for 5 minutes. Arrange on a platter and drizzle generously with the infused honey just before serving.