Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Coated Chèvre Boulettes Garlic-Herb, Lemon-Pepper, and Paprika

Name: Coated Chèvre Boulettes Garlic-Herb, Lemon-Pepper, and Paprika
Cuisine: American
Ingredients: fresh chèvre; granulated garlic; dried parsley; dried tarragon; dried thyme; minced lemon zest; cracked black pepper; hungarian sweet paprika; baguette croûtons; plain crackers

Preparation info

18
pieces each

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Firm, fresh chèvre	18 <

Americas
United States
Starter
Vegetarian

Method

Procedure

Preparation

Wearing food-service gloves, divide the chèvre into 16 portions, 1 oz (30 g) each. Form each portion into