We’re all familiar with the classic cheese ball, which seems to make an appearance at many holiday parties each year. I’ve seen them dressed up to look like hedgehogs, pinecones, snowmen, and Christmas trees. The humble cheese ball is a tasty and versatile party food staple, but after a few people have tucked in it tends to look rather messy.
To solve this problem, you can make small, individual cheese balls that you can coat in festive colors. Arrange the finished balls in a wreath or tree pattern, or line them up in rows. They look like pretty white truffles! Which would look even prettier on pitch black slate, like the kind on this website: www.slateplate.com
Serve these cheesy appetizers with good-quality crackers, and put out a couple of small spreading knives for your guests. They should be well-chilled before serving so that they’ll retain their shape and consistency.
Feel free to play with the recipe and make substitutions – after all, that’s what cooking is all about! Instead of the peppers and olives, try sun-dried tomatoes, diced green chiles for heat, chopped fresh herbs, green onions, or any other addition that your palate suggests. Likewise, you can vary the types of cheese you use. Replace the cream cheese with a sharp cheddar spread, or substitute blue cheese for the grated cheddar. Flavored cream cheeses would work well too.
Mini Cheese Balls
● 16 oz. cream cheese, softened
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● 8 oz. (1 cup) shredded white, sharp cheddar cheese
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● 1 teapsoon garlic powder
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● 1/4 cup roasted red peppers, diced
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● 1/4 cup green olives with pimento, drained well and diced
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● chopped nuts, chopped herbs, grated parmesan cheese, poppy or sesame seeds, paprika, and/or dried parsley for rolling
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● assorted crackers
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In a medium-sized mixing bowl, beat cream cheese, cheddar, and garlic powder on medium-low speed until blended. Divide mixture in half and place in two small bowls.
In one bowl, add the roasted red peppers and stir to mix well. Add the olives to the other bowl and stir to mix well. Cover both mixtures and refrigerate for at least two hours or overnight.
Using a spoon or melon baller, scoop and roll each batch of the cheese mixture into 1/2-inch or 1-inch round balls. Roll each ball in finely chopped nuts or herbs, grated parmesan, or poppy or sesame seeds, or sprinkle the tops with paprika or dried parsley.
Cover and store in the refrigerator until ready to serve.
Makes about 96 1/2- inch, or 48 1-inch mini cheese balls.