220g Dazel Ash Log
1 tsp mixed herbs
100g panko breadcrumbs
How to make it
As these goat’s cheese balls are baked rather than fried, they’re a lot lighter and allows you to keep the freshness of the goat’s cheese flavour. We’re using Dazel Ash Log as it has a very smooth clean flavour.
- Preheat oven to 400°F/200°C/Gas Mark 6
- Cut the Dazel Ash Log into 24 portions, and roll into balls
- Finely chop and crush the walnuts
- Mix the walnuts with the panko breadcrumbs and the Italian herbs
- Crack the eggs into a bowl and whisk
- Prepare the bowls in order (cheese balls, egg wash, breadcrumbs), finishing with a parchment lined baking tray
- Take a goats cheese ball and dip into the egg, then the breadcrumbs
- You can repeat these two steps as necessary to give each ball a good coating
- Spray the goat’s cheese balls with a light coating of oil
- Bake in the centre of the oven for 8 minutes, or until they’ve turned a nice golden brown
- Allow to cool slightly, then drizzle with honey before serving
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