These small, brightly coloured balls of goat’s cheese, rolled in colourful spices, look great on a table, and they taste great with an aperitif.
The recipe for these delicious cheese balls comes from the cookbook
Oliven & olivenolie (in Danish)
by Henik Vilian and Ingo Schauser, who developed the recipes at Garden of Lemons in Andalusia.
Recipe: Small balls of goat cheese rolled in spices
150 g goat’s cheese, rolled semi-dry
50 g Philadelphia cheese, natural
2 tbsp olive oil
1/2 lemon, finely grated peel
salt and freshly ground pepper
3 spice options
smoked paprika and sumac
finely chopped chives
Mix goat’s cheese and Philadelphia in a bowl and mash together with a fork. Add the olive oil, finely grated lemon zest, salt and freshly ground pepper and roll the mixture into 12 small balls with the palms of your hands until they are spherical.
Pour the spice options into three small plates, and roll 4 balls in each spice.
Arrange the cheese balls in three colins on a platter with a cocktail stick in each cheese. Serve them with good bread or crispy olive oil crackers.