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Chèvre Mini Boules

1 large head garlic
1 small shallot
1/4 cup extra-virgin olive oil
 3 1/2 Tbsp. minced fresh parsley
1 1/2 Tbsp. black sesame seeds
1 Tbsp. sesame seeds
2 Tbsp. champagne vinegar
1 1/2 tsp. finely chopped fresh rosemary
1 1/2 tsp. finely chopped fresh thyme
Dash ground black pepper
Dash sugar
12 oz. Fresh goat cheese
French baguette, sliced

* Separate garlic cloves from the head, leaving the skin on, and boil for four minutes. Drain, peel and mince garlic and shallot, and sauté in oil until golden.
* Keep garlic mixture in pan, and drain and discard oil or save for another use. Add vinegar, rosemary, thyme, pepper and sugar to pan and cook for 3 minutes until liquid is evaporated.
* Crumble goat cheese in medium bowl, add garlic mixture and stir until combined. Shape into 22 balls.
* Place parsley, peppercorns and sesame seeds in 3 separate bowls, and roll balls in mixtures as desired. Serve with crusty French bread slices.

How to cook our cheeses and creams.

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