Parmesan Goat Cheeseball with Basil Oil

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A couple of weeks ago, some girls from work got together to host a belated bridal shower for our friend/coworker, Morgan. As it was a wine themed shower, it’s only appropriate to serve cheese, bread, stuff like that, right? These cheeseball is famous amongst my friends. I made it for New Year’s Eve at our fabulous Gatsby themed party and it’s been a party staple ever since! Creamy, garlicky, schmeary… Delicious! Must be served with a crusty baguette, of course 😊

Ingredients:
For the cheeseball:
1/2 oz Parmesan cheese
1/4 cup panko breadcrumbs
Pepper
4 oz plain goat cheese
1 clove (or 1/2 tsp minced) garlic
1/4 tsp coarse salt

For the oil:
1/4 cup fresh basil
1 clove (or again, sub 1/2 tsp minced garlic)
1/4 cup evoo

Directions:
In a food processor, pulse your Parm til finely ground. Add panko and give it another couple of quick spins til combined. Place in a shallow bowl/plate and season with pepper. Wipe out the bowl of your food processor… You’ll be using it again shortly!
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Next, add your garlic and salt to a small plate or pinch bowl. Use the side of a knife to smush together, forming a chunky paste.
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Now put your goat cheese in a small bowl. Add this garlic/salt paste and mash together with a fork.
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Using your hands, shape the mixture into a ball. Roll the ball in the lovely, fragrant Parm/panko blend…
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Then wrap in plastic wrap and pop in the fridge. Voila! You’re half done.
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Now for the oil. Start by boiling some water. Now throw your basil in there, let in boil for about 30 seconds, then immediately rinse with cold water. Blot all the water you can out of the basil and add to the bowl of your food processor along with the garlic. Kindly ignore that the lighting makes me basil look burned :/
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Pulse the basil and garlic to a pulp. Scrape down the sides of the bowl if needed.
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Now, the original recipe says to slowly add the evoo while your processor is running… I used my Ninja, so that wasn’t an option. I simply added the oil to the basil and garlic, then ran it until the mixture took on a green hue. Pour the mixture through a fine mesh strainer onto your serving platter of choice, or in my case, your toddler’s snack bowl that you were using as a storage container 😂
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Place your cheeseball in the center of your oil. Serve with aforementioned baguette. Dig in! Looks pretty, right?
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Recipe from Annie’s Eats

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