Herbed and Spiced Goat Cheese Balls

I got this recipe from Martha Stewart.  I love got cheese and I always have herbs so this is a very tasty and fast appetizer.

You can use any number of fresh herbs, spices and nuts to coat these creamy bites. Rosemary and chopped nuts or walnuts, cilantro and creshed mild Aleppo chili pepper. The goat cheese balls may be formed and refrigerated unseasoned in an airtight container for 1 day.

1 1/4 pounds soft goat cheese
1 tablespoon finely chopped flat leat parsley
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh thyme
2 tablespoons chopped pecans, toasted
1 tablespoon freshly cracked black pepper
2 teaspoons paprika
2 teaspoons curry powder
2 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes

Form 1 tablespoon size of the goat cheese into small balls and place on a baking sheet lined with parchment paper.  Refrigerate the balls for 10 minutes to set slightly.

In 5 separate bowls, place the parsley, chives, thyme, pecans, and pepper.  Roll about 6 balls in each of the 5 coatings and set aside.  To make the paprika band, sprinkle the paprika in a straight thin line on a cutting board.  Straighten the edges of the paprika with a knife.  Roll 6 of the balls down the line for form the paprika strip.  To make the curry dot on the 6 remaining balls, place the curry in a sieve, cover half the ball with a wide knife and sprinkle the frry over the other half.

Pour the olive oil onto a serving platter.  Sprinkle the oil with red pepper flakes.  Arrange the goat cheese balls on the platter and serve with toothpicks on the side.