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1
Place the Parmesan in the bowl of a food processor.
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2
Pulse until finely ground.
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3
Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture.
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4
Season with freshly ground pepper to taste.
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5
Transfer to a shallow plate or bowl.
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6
Wipe out the bowl of the food processor.
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7
Place the goat cheese in a small bowl.
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8
Finely mince the garlic.
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9
Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chefs knife until it forms a paste.
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10
Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.
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11
Stir the mixture together until smooth and well-blended.
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12
Form the goat cheese mixture into a round ball.
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13
Roll the ball in the Parmesan-panko mixture until well-coated.
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14
Cover in plastic wrap and refrigerate.
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15
To make the basil oil, bring a small saucepan of water to a boil.
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16
Add the basil leaves to the pot and boil for 30 seconds.
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17
Drain and rinse immediately with cold water.
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18
Blot the basil leaves with a towel to remove all of the excess water.
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19
Add the basil leaves and the garlic to the bowl of the food processor.
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20
Pulse until finely minced.
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21
Scrape down the sides of the bowl.
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22
With the food processor running, add the oil through the feed tube in a steady stream.
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23
Continue processing until the mixture is well-blended and the oil takes on a green hue.
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24
Strain the oil mixture through a fine mesh sieve onto a serving plate.
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25
Place the ball of goat cheese in the center of the basil oil.
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26
Garnish with additional fresh basil if desired.
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27
Serve with baguette slices.
