Pin I discovered these little delights at a farmer's market in late spring, watching a vendor arrange creamy goat cheese rounds with handfuls of fresh herbs. The way the green coating caught the light made them look like tiny moss-covered stones, and I couldn't resist asking how she'd made them. Turns out it was wonderfully simple, and I've been making them ever since for gatherings where I want something that feels both elegant and playful.
I remember bringing a batch to a potluck dinner where my friend was experimenting with wine pairings. She handed me a glass of crisp Sauvignon Blanc and said, 'Try these together.' That simple moment—the cheese melting softly on my tongue with the herbaceous brightness hitting my nose—changed how I think about serving these. Now they're always at my table when white wine is flowing.
Ingredients
- 12 small round fresh goat cheese medallions (about 25–30 g each): Look for the creamy, crumbly kind that holds together without being dense, and let them sit at room temperature for a few minutes so they're tender enough to roll without cracking.
- 1/2 cup fresh parsley, finely chopped: Use flat-leaf parsley if you can find it—it has a cleaner, more vibrant flavor than curly varieties.
- 1/2 cup fresh dill, finely chopped: The dill is what gives these their personality, so don't skimp or substitute it with dried.
- 1 tablespoon fresh chives, finely chopped (optional): These add a whisper of onion flavor that makes people pause and try to guess what they're tasting.
- Edible flowers or microgreens, for serving: This is your chance to make the woodland moment feel real—pansies, violets, or even simple microgreens scattered around the platter do the trick.
Instructions
- Combine your herb coating:
- Pour all your chopped herbs into a shallow bowl and give them a gentle stir so they're evenly mixed. The fresh herbs will release a beautiful green aroma as you combine them.
- Roll each cheese medallion:
- Take one goat cheese round in your hand and gently roll it in the herb mixture, pressing lightly as you turn it so the herbs cling all around. Work gently—these are delicate, and that softness is part of their charm.
- Arrange with intention:
- Place your herb-coated cheeses on a serving platter and tuck edible flowers or microgreens around them as if you're creating a little woodland scene. The visual moment matters as much as the taste.
- Serve or chill:
- Eat them right away while they're at their most flavorful, or cover and refrigerate for up to two hours if you're timing multiple dishes for a gathering.
Pin Last summer, a guest picked one up and said it reminded her of a woodland walk she'd taken as a child. That's when I realized these little bites are doing something beyond just being delicious—they're sparking memories and conversations. Now I make them whenever I want the gathering to feel a bit more thoughtful.
Flavor Variations to Try
Once you master the basic version, you can start playing. A pinch of lemon zest in the herb mixture wakes everything up, and I've experimented with adding a tiny bit of finely minced garlic for guests who love bold flavors. Some people dust theirs with a whisper of sumac or za'atar for something with more edge.
What to Serve Alongside
These shine next to crusty bread where you can smear a warm stone across a thick slice, or with water crackers if you prefer something that won't overshadow the cheese. Raw vegetables like snap peas and cucumber rounds give you a fresh counterpoint, and they pair beautifully with white wine or even a crisp rosé on a warm afternoon.
Cheese and Substitution Notes
If you can't find goat cheese rounds or want something milder, creamy fresh mozzarella or small bocconcini work beautifully. I've also made them with herbed cream cheese when I wanted something a bit more substantial and less tangy. Whatever cheese you choose, keep it soft and let it warm slightly so rolling is easy rather than frustrating.
- Taste your herbs before coating—the fresher they are, the brighter the final result.
- Make these no more than two hours ahead so the herb coating stays vibrant and doesn't turn muddy-looking in the refrigerator.
- If your platter looks sparse, tucking in some crusty bread rounds or crostini makes everything feel more abundant.
Pin These little bites have become my secret weapon for making any gathering feel thoughtful without requiring much effort. There's something about serving something beautiful and simple that guests genuinely remember.
Recipe FAQ
- → What type of cheese works best?
Fresh goat cheese medallions provide a creamy texture that holds well when coated in herbs.
- → Can I use other herbs?
Parsley and dill offer freshness, but you can also add chives or lemon zest for extra flavor.
- → How should I serve these bites?
Arrange them on a platter with edible flowers or microgreens for a woodland presentation.
- → Can these be prepared in advance?
Yes, roll and coat the cheese medallions, then refrigerate covered for up to 2 hours before serving.
- → What pairs well with these herb-coated cheese bites?
Serve alongside crusty bread, crackers, raw vegetables, and crisp white wines like Sauvignon Blanc.