Superbowl Sunday was certainly a memorable one this year. After a game of ups and downs, it was so exciting to see my New England Patriots come out on top. In addition to the game itself, one of the best things about the Superbowl is all of the amazing game day food. And while I admit that food was a bit of an after thought this year with the Patriots playing, it certainly was not forgotten.
I have had this Parmesan-crusted goat cheese recipe saved for quite some time and the Superbowl seemed like an excellent opportunity to finally make it. It is a relatively easy recipe to make but results in the most delicious and visually impressive appetizer. Although I intended it to be just a pre-game appetizer, it was so good that it essentially became dinner too. I will definitely make this Parmesan-crusted goat cheese ball again, whether it is for a party or just a lazy weekend night at home. And while the Patriots win was the biggest highlight of the night in my house, I must admit that the food was pretty great too.
- ½ oz. Parmesan cheese
- ¼ cup panko breadcrumbs
- Freshly ground black pepper
- 4 oz. semi-firm goat cheese
- 1 clove garlic, finely minced
- ¼ tsp coarse salt
- ¼ cup fresh basil leaves
- 1 clove garlic
- ¼ cup extra-virgin olive oil
- Add the Parmesan cheese to the bowl of a food processor. Process until finely ground, add the panko breadcrumbs and continue to process until combined. Season with freshly ground pepper. Transfer the mixture to shallow plate or bowl. Clean the bowl of the food processor.
- On a clean surface, combine the minced garlic and salt. Using a fork, smash the mixture together until a paste forms. Combine the garlic paste and goat cheese in a small bowl. Stir until combined. Form the goat cheese into a ball and roll the ball into the Parmesan-panko mixture. Cover the ball in plastic wrap and refrigerate.
- To make the basil oil, bring a small saucepan of water to a boil. Add the basil to the pot and boil for about 30 seconds. Drain and rinse immediately with cold water. Use a paper towel to remove all of the excess water from the leaves.
- Add the basil leaves and garlic clove to the bowl of a food processor. Process until finely minced. With the food processor running, slowly add the olive oil through the feed tube. Continue processing until the mixture is well blended.
- Strain the oil mixture through a fine mesh sieve onto a serving plate. Place the goat cheese in the center of the basil oil and serve immediately with baguette slices.
Source: Recipe from Annie’s Eats