An interesting twist on a cheese platter. Easy to prepare, and you can experiment with different herbs and spices.RECIPE: Herbed and Spiced Goat's Cheese Balls
150g goat's cheese (Meredith Dairy's Chevre is ideal)Toppings:
pinch of chilli flakes
Line a tray with baking paper and form two teaspoons of goat's cheese into a small ball.
Transfer to the baking paper and continue with the remaining cheese. Refrigerate for 10 minutes.
When chilled, roll two of the balls in each of the five toppings.
To make the paprika band, sprinkle the paprika in a straight line on a piece of baking paper and using a knife, straighten the edges. Roll the ball down the line to form a strip of paprika.
To make the curry dot, cover half the ball with a knife and sprinkle curry over the other half.Pour olive oil onto a platter, sprinkle with chilli flakes and scatter with the balls. Serve with toothpicks and fresh, crusty bread.
'The West Australian' is a trademark of West Australian Newspapers Limited 2013.
All rights reserved.
Select your state to see news for your area.