Goat Cheese Lollipops

If you’re looking for an easy, quick yet impressive appetizer (even for Superbowl!), try these Goat Cheese Lollipops. All you need is a log of goat cheese, lollipops sticks (can be purchased at craft stores or online) and whatever toppings your little heart desires. I first tried these at a French cooking class my daughter A.J. and I took at Aragon 101 (now closed permanently), as a little appetizer to snack on with wine before the class began.

Thyme, poppy seed, crushed almonds & chive Goat Cheese Lollipops.

The charming French chef had placed the lollipops in a clear drinking glass, cheese side up, but I served them on some pretty paper at a recent dinner where I recreated the meal we made at the cooking class for A.J.’s birthday. It was roasted duck, potatoes au gratin and salad; she loved it. I used a small cookie scoop to shape the balls.

The toppings I used were: poppy seed, crushed almonds, chives and thyme, but the options are only limited by your imagination and what flavors you like. It looks prettier if you vary the colors of the toppings- crushed pistachios and finely chopped Craisins would look great for Christmas, and err on the side of smaller balls. You don’t want your balls too big! And don’t drop the ball! Enough of the corny puns and on with the recipe.

Note my effective swirling technique. I’m getting dizzy just watching this.

Make sure your goat cheese (Trader Joe’s has good goat cheese at reasonable prices) has just come out of the fridge, otherwise the cheese will be too soft to handle. You don’t want soft balls! And you definitely don’t want Schwety balls! Someone stop me.

Goat Cheese Lollipops

  • 1 log of goat cheese
  • Toppings (chopped nuts, dried fruit, chopped herbs or spices), set in a little bowl
  • Lollipop sticks

Scoop a small ball of goat cheese with a spoon or cookie scoop. Form quickly into a ball. Roll into selected toppings and insert lollipop stick. Serve room temperature. Can be made ahead.


As Ina would say “How easy is that?”

Up Next: Beef Bourguignon

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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