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.
serving suggestions
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
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!
Ingredients
- 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
EXTRAS
- parchment paper
- large baking sheet
- wire cooling rack (optional)
Instructions
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!
Recipe Notes
Feel free to use plain goat cheese or honey goat cheese for this recipe. I'm in love with honey goat cheese and use it whenever I can find it!
The Italian-seasoned panko breadcrumbs give flavor to the goat cheese balls. If you're using plain panko, simply season with Italian-blend seasoning or a mixture of salt, pepper, basil, etc... to taste.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust values based on added honey/oil.
Adapted from Domestic Superhero and my Almond Crusted Goat Cheese Balls.
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
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Brianne
Any idea what I could bread these with that would make them Keto? Almond flour? Thanks!
Jenn
Hey Brianne! I have some no-bake keto ones actually using crushed almonds and roasted sunflower seeds: Almond Crusted Goat Cheese Salad
P.
Best salad I ever had at a restaurant had a goat cheese crouton.
I’ve been searching for that same taste. I found it with you! The search is over! I think it’s the combination of the breading and the honey!
You have no idea how great this is to find!
Jenn
Yay!!! So glad you’re loving the recipe!
Jessica Hudson
Do you recommend the honey goat cheese with the Italian Seasoned Panko? Just making sure the flavors work before I make these for a party this weekend 🙂
Jenn
Hey Jessica! So I *really* liked the combo but I know everyone has different tastes so if you’d like to play It safe you can try plain panko and season to taste (so it’s not bland) however you’d like! Hope this helps! xo
Karen Stiuso
Can these be made the day/night before and frozen to be baked the next day?
Jenn
Absolutely Karen! Keep an eye on them around the 8 minute mark of baking and then add any additional time needed to make sure they cook through. Also be sure to spritz or brush the balls with your favorite healthy oil before baking to help them get nice and golden! xoxo
Healthy Eating 101
Nailed it last weekend and they were super tasty! From now, it becomes one of my favourite snacks at weekend xD – Natalie
Krista
I have people who are allergic to walnut, any other but I could use that would work well? Thanks!
Jenn
Oh yes it’s easily skipped!!! You can add extra breadcrumbs in it’s place and avoid nuts entirely. If nuts are desired, pecans (chopped up ultra fine) work fantastic!
Kyla
These were soo delicious! I made them for a work party and they were gone very quickly! A couple quick notes;
-I cut the ball size in half, they were still pretty large, and it made a bunch!
-i would recommend as soon as you get them out of the oven to just lift them up with parchment paper and put them on another cool surface. I quickly used a spatula and took them off the pan, but some didnt make it- they melt very, very quickly!
I will definitely make in the future
Jenn
So glad they were a hit Kyla! xoxo
PS: I need to add this tip/option to the post: If you cook them on a parchment paper lined baking sheet you can lift the entire sheet of parchment and transfer them to a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
Aimee Shugarman
These are so fantastic, such a hit and everyone wanted the recipe!
Jenn
Ahhhh yay! So so happy to hear it! Thanks Aimee!
Tayler Ross
I am going to make these for Thanksgiving! The perfect holiday appetizer!
Jenn
Thanks Tayler! Hope they’re a hit!
Tracy
Step #5 says: “Working one at a time, dip the frozen goat cheese balls into the whisked egg”. The instructions don’t say anything about freezing the goat cheese. At what point, and for how long, do we freeze the goat cheese? Thanks!
Jenn
Hey Tracy! You’ll freeze them in step 6 after they’re ll dipped and prepped. So sorry for the typo – fixing it right away! xoxo
MomAR
Your #4 is out of order. We haven’t cooked yet but we are removing from oven. : )
Jenn
OMG I just snorted! How does that even happen? Fixing it now, thank you! 😉
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