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Herbed-And-Spiced Goat-Cheese Balls

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CATEGORY CUISINE TAG YIELD
Dairy 42 servings

INGREDIENTS

1 1/4 lb Soft goat cheese
1 tb Chopped flat-leaf parsley
1 1/2 tb Snipped fresh chives
1 1/2 tb Fresh thyme
2 tb Chopped toasted pecans
1 tb Freshly-cracked black pepper
2 ts Paprika
2 ts Curry powder
2 tb Extra-virgin olive oil
1 ts Red-pepper flakes

INSTRUCTIONS

Line a baking sheet with parchment paper. Form 1 tablespoon of the goat
cheese into a small ball. Transfer to the baking sheet. Continue with the
remaining cheese. Refrigerate the balls for 10 minutes to set slightly.
Place the parsley, chives, thyme, pecans, and pepper in 5 separate bowls.
Roll about 6 balls in each of the 5 coatings, and set aside.
To make the paprika band, sprinkle the paprika in a straight line on a
cutting board. Straighten the edges of the paprika with a knife. Roll 6 of
the balls down the line to form a strip of paprika on them.
To make a dot of curry on the 6 remaining balls, place the curry in a
sieve, cover half of each ball with a wide knife, and sprinkle the curry
over the other half.
Pour the olive oil onto a serving platter. Sprinkle the oil with red-pepper
flakes. Arrange the goat-cheese balls on the platter, and serve with
toothpicks on the side.
Makes 3 1/2 dozen.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 6 Calories (kcal); 1g Total Fat; (89% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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