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

Makes 10

150g goat's cheese (Meredith Dairy's Chevre is ideal)

Toppings:
1 tbsp chives, chopped
1 tbsp fresh thyme, chopped
2 tbsp pecans, chopped, toasted
1 tbsp freshly cracked black pepper
1 tsp paprika
1 tsp curry powder
To serve
2 tbsp extra-virgin olive oil

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.