Today we’re making walnut panko baked goat cheese balls! These honey drizzled crispy goat cheese bites are baked instead of fried and make a fabulous appetizer and salad topper!
I’m totally crushing on all things goat cheese right now.
It’s one of my favorite cheeses this time of year since I can roll it into logs topped with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamic glaze, pipe it into tomatoes, and so. much. more.
This creamy, dreamy, cheese is crazy flavorful and ideal for the appetizer-palooza that’s about to ensue.
There are a few tasty ways you can serve these baked goat cheese balls.
First up, they make an amazing salad topper! I absolutely adore them on my Blueberry Spinach Salad with Lemon Poppyseed Dressing as well as on my Strawberry Kale Salad with balsamic dressing. SO GOOD!
Next up, serve them as mini cheese balls as a party appetizer. Drizzle them with honey and serve with an assortment of crackers. Guests will get their own personal cheese ball to spread on crackers – no double dipping here!
You can also serve them on a cheese board with an assortment of sliced cheeses, charcuterie, fresh fruit, and veggies with crackers, flatbreads, and crusty bread.
Baked Goat Cheese Balls
Make a little… or a lot!
Serving a crowd? This baked goat cheese balls recipe can be doubled, tripled, or quadrupled as needed!
Only need a few balls for salads and snacking? Cut the recipe in half and you’re good to go!
Baked Goat Cheese Balls
- 1/4 cup walnuts
- 3/4 cup Italian panko breadcrumbs (panko with Italian blend seasoning mixed in)
- 2 eggs
- 2 (8 oz) goat cheese logs
- honey for drizzling
- spray olive oil as needed
- Cut goat cheese logs into 8-12 portions each (16-24 total) and roll into balls.
- Finely chop and crush your walnuts until it resembles a coarse flour. You can do this with a rolling pin or wine bottle and a plastic bag or use a food processor to mince 'em up.
- Combine walnuts with panko in a medium bowl and set aside.
- Crack eggs into a medium bowl and whisk well.
- Working one at a time, dip the goat cheese balls into the whisked egg then into the panko bowl. Roll/sprinkle until coated on all sides.
- Place panko goat cheese balls spaced on a parchment paper lined baking sheet or plate and freeze for 30 minutes.
- When you're ready to bake, preheat oven to 465 degrees F and line a baking sheet with parchment paper. Place the goat cheese balls on top of the parchment and spray with olive oil. This will help them get crispy and golden.
- Place on the center rack and bake for 8 minutes. Depending on your oven's efficiency, check the balls at the 6-minute mark and keep an eye on them to prevent burning.
- Once fresh from the oven use a spatula to transfer to a plate or cutting board to cool. Leaving them on the hot baking sheet can make them melt. You can also try to lift the entire sheet of parchment and place on top of a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
- Allow to cool slightly, then drizzle with honey before serving. Enjoy as part of a tasty appetizer spread or with your favorite salad!
If you get a chance to try these crispy baked goat cheese balls, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
more tasty goat cheese recipes
- Almond Crusted Goat Cheese Salad with Strawberries and Kiwi
- Honey, Apricot, and Almond Goat Cheese Spread <– READER FAVORITE!
- Maple Pecan Goat Cheese Log
behind the blog
- currently reading All the Light We Cannot See #allthefeels
- currently listening to Rivers and Roads – The Head and the Heart