Mossy Stone Cheese Herbs (View Print Version)

Creamy goat cheese medallions coated with fresh herbs for a vibrant, fresh-tasting appetizer.

# What You'll Need:

→ Cheeses

01 - 12 small fresh goat cheese medallions, approximately 0.9–1 oz (25–30 g) each

→ Herb Coating

02 - 1/2 cup fresh parsley, finely chopped
03 - 1/2 cup fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped (optional)

→ Garnishes (optional)

05 - Edible flowers or microgreens for serving

# Method:

01 - Combine the finely chopped parsley, dill, and chives (if using) in a shallow bowl.
02 - Roll each goat cheese medallion gently in the herb mixture, pressing lightly to adhere an even coating on all surfaces.
03 - Place the coated cheeses on a serving platter, arranging edible flowers or microgreens around them to create a woodland appearance.
04 - Serve immediately, or cover and refrigerate for up to 2 hours to maintain freshness before serving.

# Expert Advice:

01 -
  • They taste restaurant-elegant but take barely fifteen minutes to pull together.
  • The creamy cheese center melts against your tongue while the fresh herbs give you this bright, grassy punch that feels so alive.
  • People genuinely ask for the recipe every single time you serve them.
02 -
  • If your goat cheese is too warm or soft when you start rolling, it'll squish and slip right off. A quick ten-minute chill in the freezer before assembly makes all the difference in getting those herbs to stick.
  • Fresh herbs are non-negotiable here because they're literally your only flavoring. Dried herbs will taste dusty and won't adhere the same way, so don't attempt that shortcut.
03 -
  • A small ice bath bowl placed under your serving platter keeps the cheese firm and the herbs vibrant throughout the party, especially on warm evenings.
  • If you're prepping hours ahead, keep the rolled cheeses on parchment paper and stack them gently in a container, then transfer to the platter just before guests arrive so everything looks freshly made.
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