Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on Grazing Boards and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.
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Goats Cheese Balls with Rosemary and Chilli Honey and Fresh Cherries.
Soft and tender balls of creamy goats cheese, drizzled with rosemary and chilli marinated honey and served with fresh cherries on the side. Spread onto crostini, crackers or fresh bread and enjoy as aperitivo, a starter, nibbles or include as part of a grazing or cheese board.
Any time of the day!, light lunch, Nibbles, snacks, Starter
chilli, goats cheese, honey, rosemary
For the honey:
4 tablespoons/60ml runny honey
1 sprig fresh rosemary
⅛ – ¼ teaspoon chilli flakes
For the cheese and cherries
150g soft white goats cheese
150g fresh cherries
1 sprig fresh rosemary, to decorate
Collect together your equipment (see Recipe Notes below) and ingredients.
First make the Rosemary and Chilli Honey – put the honey in a saucepan with 1 sprig of fresh rosemary and bring to a gentle simmer over a low heat. Immediately take off the heat
Bash the rosemary with a wooden spoon or the end of a rolling pin to extract the flavours from the rosemary. Leave to infuse and cool for at least 10 minutes.
Remove the rosemary from the honey.
Make the cheese balls and serve – cut the goats cheese into 16 equal portions and roll into balls.
Put the cheese into a serving bowl and drizzle with the rosemary honey.
Serve garnished with fresh, chopped rosemary leaves and cherries.
Store, covered, in the fridge but allow to come to room temperature before serving.