Regnbågsgetostbollar

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1. 1
   Place the rindless soft goat’s cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste. Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use. Roll in coverings of your choice; crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper all work well. Keep in the fridge until ready to serve, with cocktail sticks.
2. 2
   Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.