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Megan Mussari

amouralalumiere: http://www.thewickednoodle.com Mini Goat Cheese Balls 1 10-oz log goat cheese 1/4 cup finely diced sun-dried tomatoes (from a jar packed in oil, keep the oil on the tomatoes, no need to rinse or wipe off) 2 T capers 1 t lemon zest 1 T fresh rosemary, very finely chopped 1 T fresh thyme, very finely chopped 1/2 c parsley, very finely chopped crostini or crackers, for serving Mix together goat cheese, sun-dried tomatoes, capers and lemon zest. Form into balls, place on sheet pan, cover and chill for at least one hour (can be made ahead at this point up to one day). Mix together rosemary, thyme and parsley; roll cheese balls until thoroughly covered. Serve on platter with crostini and/or crackers.

amouralalumiere:

http://www.thewickednoodle.com

Mini Goat Cheese Balls

  • 1 10-oz log goat cheese
  • 1/4 cup finely diced sun-dried tomatoes (from a jar packed in oil, keep the oil on the tomatoes, no need to rinse or wipe off)
  • 2 T capers
  • 1 t lemon zest
  • 1 T fresh rosemary, very finely chopped
  • 1 T fresh thyme, very finely chopped
  • 1/2 c parsley, very finely chopped
  • crostini or crackers, for serving

Mix together goat cheese, sun-dried tomatoes, capers and lemon zest. Form into balls, place on sheet pan, cover and chill for at least one hour (can be made ahead at this point up to one day).

Mix together rosemary, thyme and parsley; roll cheese balls until thoroughly covered. Serve on platter with crostini and/or crackers.