Herbed Coated Goat Cheese Balls

• 3 tablespoons olive oil
• 36 slices baguette (0.5 inch thick)
• 3 tablespoons finely chopped fresh Italian parsley (flat leaf)
• 2 1/2 teaspoons finely chopped fresh thyme leaves
• 2 teaspoons finely chopped fresh rosemary leaves
• 1 teaspoon lemon zest
• 1 teaspoon coarsely cracked fresh black pepper
• 1/4 teaspoon salt
• 1 (11 ounce) log soft fresh goat cheese
• 1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons meyer lemon olive oil

1. Preheat oven to 375 degrees.
2. Arrange bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread. Bake until crostini are pale golden and crisp, about 10 minutes.
3. Meanwhile, stir herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1" balls. Roll cheese balls in the herb mixture to coat completely. Arrange balls on a platter.
4. Drizzle extra virgin olive oil over and around the cheese balls. Serve with crostini. Garnish with herb sprigs.
5. Can prepare crostini and cheese balls 1 day ahead. Store crostini in air tight container at room temperature. COver and refrigerate cheese balls.

olive oil, baguette, fresh italian parsley, thyme, rosemary, lemon zest, black pepper, salt, goat cheese, extra virgin olive oil

Taken from www.food.com/recipe/herbed-coated-goat-cheese-balls-171234 (may not work)