Parmesan Crusted Goat Cheese with Pesto

August 12, 2012


I have a couple new recipes to share with you.  I know I’ve been a little lazy lately, so I will try to make it up to you.

Last night Marc and I went to Ravinia (a local music venue).  Train, Mat Kearney, and Andy Grammer were all there in one amazing night. What a blast!!!

My brother Kenny and Julie have never sat on the lawn before, they always have bought tickets in the pavilion.  Last night we gave them the Miller experience!

Above was one of the dishes I made and was a huge hit.  It’s adapted from Annie’s Eats.

Enjoy!  Yummy Yummy!!!


Parmesan Crusted Goat Cheese with Pesto
  • For the goat cheese
  • 1 ounce Parmesan cheese
  • ½ cup bread crumbs
  • Freshly ground black pepper
  • 8 ounces plain goat cheese
  • 3 garlic cloves, minced
  • kosher salt to taste
  • Store bought Pesto ( Good quality from a specialty store), or you can make your own.
  • Sliced Baguette for serving
  1. Place Parmesan in a food processor and pulse until finely ground.  Add bread crumbs and pulse a couple more times until it's an even,  fine texture.  Season with salt and pepper and transfer to a plate.
  2. Place goat cheese in bowl large enough to mix.  Mince the garlic and place in cutting board, sprinkle with kosher salt,  and with a fork,  mash into a paste.  Add the garlic paste to goat cheese and season with salt a pepper.  Stir the mixture together until smooth and well blended and roll into a ball.  Now roll the ball in the Parmesan and breadcrumb mixture until well coated.
  3. Pour the Pesto onto a serving platter and place the ball of goat cheese in the middle.
  4. Serve with baguette slices.

Share the love!