- 10 ounce goat cheese log make sure this is very cold
- 1/2 cup blue cheese crumble (optional see note)
- 2 whole eggs beaten
- 2 cups panko breadcrumbs
- 1/2 cup butter melted, 1 stick
- ½ cups Franks Red Hot
- 1 teaspoon seasoned salt
- Fresh Greens, To Serve
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silpat, set aside.
- If using the blue cheese place it in a medium size bowl and add the goat cheese. Using a fork mash the blue cheese and goat cheese together. Using your hands roll the cheese mixture into 24 balls and place on prepared baking sheet. If you are not using the blue cheese just slice the log into 24 pieces and using your hands roll each piece into a ball. Place on prepared baking sheet.
- Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the breadcrumbs. Dip the goat cheese ball in the egg wash first. Roll it around so it is completely covered. Then drop them into the panko breadcrumbs. Toss the breadcrumbs onto the ball and gently roll to coat. Place back on prepared baking sheet. Repeat until all 24 ball are coated.
- Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.
- While the goat cheese balls bake, make the buffalo sauce sauce. Combine in a medium size bowl: melted butter, hot sauce and seasoned salt. Whisk with a fork until combined.
- Once the goat cheese balls have cooled off a bit, use a fork and dip each ball in the buffalo sauce covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for five minutes.
- Remove from the oven and let sit for 10 minutes, please let them sit! You don’t want them to crumble. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.
- These are very delicate and crumble easily, but the taste is awesome!
*Just a note, if you use the blue cheese the balls will be a little harder to handle when warm. The blue cheese melts more, while for the most part, the goat cheese holds it shape. With that said, adding the blue cheese is delicious and once the balls sit out for a few minutes they firm up and are much more manageable.
Available at the Oakmont Farmer’s Market 2/8:
-Cheese available from Amazing Acres
-Butter available from Conebella Farm
-Eggs available from Lindenhof Farm