- 11 ounces soft, mild goat cheese at room temperature
- 2 tablespoons minced fresh basil leaves
- 1 tablespoon minced fresh oregano leaves
- 1/2 teaspoon minced fresh rosemary leaves
- 1 1/2 teaspoons minced garlic
- 1 to 2 tablespoons extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
- Fresh herb sprigsm for lining the serving platter (optional)
- 1.) In a small bowl, combine the goat cheese, basil, oregano, rosemary, garlic, and 1 tablespoon of the olive oil. Stir well until combined. If the mixture is too stiff to mix well, add the remaining oil, a little at a time, and stir to combine. Season with Kosher salt and black pepper to taste. Cover the mixture and place in the refrigerator to stiffen, 30 minutes to an hour.
- 2.) Use a small spoon to portion the cheese mixture into roughly 2 tablespoon portions. Lightly oil your hands to prevent sticking, adn use them to roll each portion into a small ball; then lightly flatten it to form a "button". Place the buttons on a plater (lined with herbs if desired) and refrigerate it, lightly covered with plastic wrap, until ready to serve, up to 1 week.
- 3.) Allow the buttons to come to room temperature. Then drizzle with olive oil as desired, and serve.
- Source: Farm to Fork
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