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Honey-Herbed Goat Cheese & Ksar
This is NOT a cheeseball... it's a modern and fun version of the old classic featuring the sultry combination of honey, goat cheese & Ksar. At Sahale in Seattle, we use local chevre from Bainbridge Island and fireweed honey from Mt Rainier use your favorite local goat cheese & honey.
- 8 ounces fresh local chevre (room temperature)
- 4 ounces cream cheese (room temperature)
- 2 tablespoons grated imported parmesan
- 1 small garlic clove, minced
- A splash of Tabasco
- A dash of Worcestershire
- ½ teaspoon fresh rosemary, chopped
- 1 ½ tablespoons chives, chopped
- 2 teaspoons good local honey
- Sea salt to taste
- 5 ounces Sahale Snacks Ksar Blend
In a medium bowl, blend goat cheese, cream cheese & parmesan with a rubber spatula until smooth. Add the garlic, Tabasco and Worcestershire mix well. Fold in the herbs and honey and mix until combined. Season to taste with sea salt.
Using plastic wrap, form cheese mixture into ball (and place in a small bowl to hold shape) or shape into a log. Chill the cheese mixture in the refrigerator until mostly firm, 30min-1hr. partially unwrap the cheese and starting on the bottom (the exposed piece) start to coat and gently press Ksar into and around the ball. Expose other areas of the cheese, adding more Ksar and using plastic wrap to fold back over the coated cheese to gently press and shape final form. Chill until ready to use. Remove from the refrigerator 30min to 1 hour before serving.
Enjoy!
Makes 1 ball (6-8 servings)
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