Herbed Goat Cheese Buttons

Fall means football games, back-porch get-togethers and again enjoying the outdoors in New Orleans. This Herbed Goat Cheese Buttons recipe is perfect for all such occasions. These make-ahead treats are easy, tasty, and impressive. Make them for your next brunch, football party, or just to snack on! Pick up some chevre (goat cheese) from Ryal's Rocking R Dairy and herbs from any of our fantastic growers and enjoy.

11 ounces soft, mild goat cheese, at room temperature
2 tablespoons minced fresh basil leaves
1 tablespoon minced fresh oregano leaves
½ teaspoon minced fresh rosemary or thyme leaves
1 ½ teaspoons minced garlic
1 to 2 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
Fresh herb sprigs, for lining the serving platter (optional)

In a small bowl, combine the goat cheese, basil, oregano, rosemary, garlic, and 1 tablespoon of the olive oil. Stir until well 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 1 hour. (This will make it easier to roll.)

Use a small spoon or scoop to portion the cheese mixture into roughly 2- tablespoon portions. Lightly oil your hands to prevent sticking, and use them to roll each portion into a small ball; then lightly flatten it to form a “button.” Place the buttons on a platter
(lined with herb sprigs if desired), and refrigerate it, lightly covered with plastic wrap, until ready to serve, up to 1 week.

Allow the buttons to come to room temperature. Then drizzle them with olive oil as desired, and serve.

Makes About 13 buttons

Recipe by Emeril Lagasse from Farm to Fork: Cooking Local, Cooking Fresh (HarperStudio, 2010), courtesy Martha Stewart Living Omnimedia, Inc.

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