This is the perfect appetizer. It only has four ingredients (plus salt), it can be made in advance and it’s full of flavor. Cheese balls are popular at this time of year when festivities are in full swing. We may not be having as many parties or seeing as many people this year, but that doesn’t mean you can’t have a little bit of fun with a new appetizer.

The hardest part about this recipe might be waiting to let the goat cheese come to room temperature (about 30 to 45 minutes). This makes it much easier to work with as it will be less crumbly.

While the cheese is warming up, zest some orange, and chop some dried cranberries and rosemary. Mix the orange into the goat cheese and then shape it into a ball using your hands. Then roll the ball in the cranberries and rosemary until it’s completely covered. You can serve it immediately or wrap it and refrigerate it for a few days.  Just be sure to take it out about 30 minutes before serving.

With each bite you get a bit sweet (orange), savory (rosemary), tart (cranberries) and tangy (goat cheese). It’s the perfect way to start a holiday meal.

Looking for another cranberry-rosemary combination? Try my Cranberry-Rosemary Sparkler.

Gluten-Free/Wheat-Free:  Goat cheese is naturally gluten-free/wheat-free – but depending on where it is produced it could have been cross-contaminated. Look for Vermont Creamery Classic Goat Cheese as it’s certified gluten-free.

Cranberry and Rosemary Goat Cheese Ball

 

Cranberry and Rosemary Goat Cheese Ball
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Recipe type: Appetizer
Author:
Serves: 6 to 8
Ingredients
  • 8 ounces goat cheese, at room temperature
  • 2 teaspoons orange zest (from ~1/2 a medium orange)
  • ½ teaspoon kosher salt
  • ½ cup dried cranberries, finely chopped
  • 2 teaspoons rosemary, chopped
  • For serving: crackers or baguette slices
Instructions
  1. In a medium bowl, mix goat cheese, orange zest and salt with a fork. Using your hands, form the cheese mixture into a ball. Set aside.
  2. On a large plate mix and spread out chopped cranberries and rosemary.
  3. Gently roll the cheese ball into the chopped cranberry and rosemary mixture, pressing fruit and herbs lightly into the ball to form an even layer around the outside.
  4. Place on a platter with crackers or baguette slices. Serve immediately.
  5. Cheese ball can be made a few days in advance. Wrap in plastic wrap and store in the refrigerator. Remove from refrigerator 30 minutes before serving.
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Source:  Variation on a recipe from Vermont Creamery