These Goat Cheese Balls are wrapped in prosciutto and put on a skewer with fresh, summer ingredients like cantaloupe and tomatoes.
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Toss tomatoes and cantaloupe balls or pieces in a medium bowl with a pinch of salt and drizzle of vinegar and oil. Toss to coat and set aside.
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Line a baking sheet with parchment paper and set aside. Mix together slightly softened goat cheese with crumbled feta, minced basil, pepper and garlic.
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Scoop heaping tablespoonfuls, about 16 of them and roll into balls. Set on the parchment lined baking sheet.
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To each ball, wrap with a piece of prosciutto, slightly overlapping as you go until one full piece of prosciutto is wrapped around each goat cheese ball.
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Place all wrapped goat cheese balls the parchment lined baking sheet. Freeze for 20 minutes – don’t skip this step or the balls may fall apart when frying!
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After the goat cheese balls have been frozen for 20 minutes, add the avocado or grapeseed oil to a medium sized pot, about 1 ½ – 2 inches and heat over medium heat.
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While the oil is heating, place a plate lined with a paper towel aside for cooked goat cheese balls.Carefully drop 1-2 balls at a time into the oil, frying for about 30-40 seconds until prosciutto is just crispy.
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Use a slotted spoon to remove the balls and set on the paper towel lined plate. Repeat until all of them have been fried. Once all of the balls have been fried, make the appetizer skewers and serve.
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