Buffalo “Fried” Goat Cheese

Preheat oven to 400ºF. 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 the 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 5 minutes.

Remove from the oven and let sit for 10 minutes. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.

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.