Crunchy goat cheese balls are served on top of a fresh rocket salad, dressed with oil and vinegar in this simple salad.
8 people made this
1 (125g) log goat cheese
60g panko breadcrumbs, or as needed
6 tablespoons olive oil, divided, or to taste
1 tablespoon minced garlic
3 tablespoons balsamic vinegar, or to taste
salt and ground black pepper to taste
Method Prep:20min › Cook:3min › Ready in:23min
Pull off small pieces of goat cheese and roll into bite-sized balls.
Pour panko breadcrumbs into a bowl; roll goat cheese balls in breadcrumbs until coated.
Heat olive oil and garlic in a saucepan over medium-high heat. Cook and stir goat cheese balls in the hot oil for 15 to 30 seconds. Scoop them back into the bowl of breadcrumbs to create a second coating. Arrange on a rimmed baking tray.
Set oven rack on top shelf and preheat the oven grill.
Grill goat cheese balls, shaking baking tray every 30 seconds to 1 minute to ensure even browning, about 2 minutes.
Toss rocket with remaining 3 tablespoons olive oil, balsamic vinegar, salt and pepper in a large bowl. Divide among 4 serving bowls; top each bowl with warm goat cheese balls.