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Herbed Goat Cheese Bites

Posted By Chris On 10/25/12 @ 6:42 pm In Snacks & Such,Starters | 6 Comments

Over the weekend I found out that my mother thinks this blog is “too snarky”.

snarky adjective \ˈsnär-kē\
sarcastic, impertinent, or irreverent in tone or manner; crotchety, snappish

(Just to clarify, she did not tell me this directly. She told my entire family this, who in turn told me, because they knew that doing so would make my day.)

The only part of this I find hurtful is my mom’s apparent surprise. I’ve been irreverent in tone my entire life. Where the hell has she been? I even work with the woman! Has she not noticed how crotchety I am on a daily basis?

I thought my mother knew me…

I wonder if Mom knows how much I love goat cheese. Maybe, for her, I need to lay things out a bit more explicitly around here. Here Mom, just so we’re clear:

I really love goat cheese. And these little bites are like goat cheese heaven – if heaven were wrapped in fresh basil and mint, and then topped with a sun-dried tomato. Make them for your mother. (She may or may not appreciate them.)

Herbed Goat Cheese Bites

Makes 10-12 bites

Adapted from Tyler’s Ulimate

  • 1 baguette, sliced ~1/2″ thick
  • 1 log of good goat cheese
  • 1 small jar of whole sun-dried tomatoes, packed in olive oil
  • small handful Italian parsley
  • small handful basil leaves
  • small handful mint leaves
  • salt & pepper
  1. Preheat the oven to 350 degrees.
  2. Brush the slices of baguette with a little olive oil from the jar of sun-dried tomatoes. Press the slices into a muffin tin (so that they bake in a rounded shape, like a spoon) and let toast 6-8 minutes, or until golden brown.
  3. While the toasts cool, combine the herbs on a cutting board and chop together.
  4. Roll the goat cheese log in the herbs. Then, slice the log into ~1/4 rounds (if the cheese sticks, try wetting your knife slightly and slicing straight through the log).
  5. Top each toast with a slice of the goat cheese and a sun-dried tomato.

Reading, for no reason at all:

The Science of Sarcasm

For you, Mom:

Recipe from:

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