Honey Goat Cheese Recipe

Prepare cheese mixture

In a medium bowl, combine the soft goat cheese and softened cream cheese until smooth using a spatula or electric hand mixer on low. Fold in chopped chives, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Form balls

Line a baking sheet with parchment paper. Using a small spoon or a melon baller, portion the cheese mixture into 12 equal balls (about 1 to 1 1/4 tablespoons each). Roll each portion between your palms to form smooth balls. Chill the balls on the lined baking sheet for 20–30 minutes to firm up.

Set up breading station

Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. In a third shallow bowl, combine panko breadcrumbs with 1 tablespoon of the toasted sesame seeds (reserve remaining seeds for finishing). Remove the chilled cheese balls from the refrigerator.

Bread the balls

Working gently, roll each cheese ball first in flour (shake off excess), then dip in beaten egg, then press into the panko-sesame mixture to coat completely. For a thicker crust, repeat the egg and panko dredge once more. Place breaded balls back on the parchment-lined tray and chill for another 10–15 minutes to set the crust.

Fry until golden

In a medium sauté pan, heat about 1/4–1/2" (approx. 1 cup) vegetable oil over medium heat until shimmering and reaching ~350°F (175°C). Fry the chilled, breaded goat cheese balls in batches for 1.5–2.5 minutes per side, turning carefully with a slotted spoon or spatula, until deep golden brown and crisp. Avoid overcrowding. Transfer fried balls to a paper towel–lined plate to drain briefly.

Prepare jalapeño and strawberries

Thinly slice the jalapeño (remove seeds for less heat) and thinly slice the strawberries. Set aside a few strawberry slices and jalapeño rounds for garnish.

Make warm honey sauce

In a small saucepan over low heat, combine honey, unsalted butter, soy sauce (or tamari), and fresh lemon juice. Stir gently until butter is melted and sauce is glossy, about 2–3 minutes. Remove from heat. Taste and adjust balance—add a touch more soy for savory depth or a squeeze more lemon if it needs brightness. Stir in the remaining 1 tablespoon toasted sesame seeds and 1/4 tsp freshly ground black pepper.

Combine sauce with jalapeño and strawberries

Add most of the sliced jalapeño and sliced strawberries to the warm honey sauce and let it steep for 1–2 minutes to lightly warm and infuse flavors. Reserve some slices for fresh garnish so they retain color and texture.

Finish sauce

If sauce has cooled or thickened too much, warm gently again for 20–30 seconds before serving so it is pourable but not hot enough to melt the cheese immediately.

Make crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly on both sides with olive oil, and sprinkle with coarse sea salt. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

Assemble and serve

Place crostini on a serving platter. Arrange 2–3 warm goat cheese balls per 4–6 crostini or distribute as desired. Spoon warm honey sauce with strawberry and jalapeño over the fried goat cheese balls (use ~1–2 tsp sauce per ball). Garnish with reserved sliced strawberries and jalapeño rounds, sprinkle remaining toasted sesame seeds over everything, and finish with chopped parsley or microgreens for color. Serve immediately while balls are warm and crisp.