Goat Cheese Balls with Sage Honey
Elevate any celebration or event with these irresistible Goat Cheese Balls with Sage Honey that offer the perfect balance of creamy and crunchy textures and sweet and savory flavors.
Featuring Heinen’s Hand-Selected goat cheese and crunchy panko breadcrumbs, these flavorful bites are best served over a bed of microgreens with a drizzle of a sweet and herby sage honey.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Goat Cheese Balls with Sage Honey
Prep Time75 Minutes
Servings8
Cook Time900 Minutes
Ingredients
16 oz. Heinen’s hand-selected goat cheese
¼ cup all purpose flour
2 Heinen’s cage free eggs, beaten
1 cup Heinen’s panko bread crumbs
3 cups Heinen’s avocado oil, for frying
Flaky salt, for serving
Vigeo Gardens microgreens, for serving
1/2 cup Heinen’s honey
10 fresh sage leaves
Directions
- Roll the goat cheese into 20, 1 tablespoon size balls.
- Place the flour, beaten eggs, and panko breadcrumbs in three separate small bowls.
- Dip each goat cheese ball in the flour, egg, and breadcrumb mixture. Ensure the goat cheese balls are fully coated in the breadcrumbs.
- Place goat cheese balls on a lined baking sheet and freeze for at least 1 hour, or overnight.
- Heat the avocado oil to 350ºF in a medium-size saucepan. Once the oil is hot, fry five goat cheese balls at a time. They should only take 30 seconds to cook. Repeat until all of the goat cheese balls are fried.
- Make the sage honey by combining the honey and fresh sage leaves in a small saucepan. Bring to a light simmer, then remove from the heat.
- Place the goat cheese balls on top of a bed of microgreens. Sprinkle with flaky salt and drizzle with the sage honey. Serve warm.
75 minutes
Prep Time
900 minutes
Cook Time
8
Servings
Directions
- Roll the goat cheese into 20, 1 tablespoon size balls.
- Place the flour, beaten eggs, and panko breadcrumbs in three separate small bowls.
- Dip each goat cheese ball in the flour, egg, and breadcrumb mixture. Ensure the goat cheese balls are fully coated in the breadcrumbs.
- Place goat cheese balls on a lined baking sheet and freeze for at least 1 hour, or overnight.
- Heat the avocado oil to 350ºF in a medium-size saucepan. Once the oil is hot, fry five goat cheese balls at a time. They should only take 30 seconds to cook. Repeat until all of the goat cheese balls are fried.
- Make the sage honey by combining the honey and fresh sage leaves in a small saucepan. Bring to a light simmer, then remove from the heat.
- Place the goat cheese balls on top of a bed of microgreens. Sprinkle with flaky salt and drizzle with the sage honey. Serve warm.
