Much maligned, the cheese ball is making a reappearance.
Though much like the parsley-coated balls of yore, these cheese balls are daintier in size, which eliminates a major problem for hosteses: The old kind of cheese ball looked unsightly after a couple of guests had a go at it.
These little spheres are individual servings.
BEST CHEESE BALLS
1cup neufchatel cheese, softened
1/2cup goat cheese, softened
6tablespoons butter, softened, divided
1cup shredded sharp cheddar cheese
2cloves garlic, minced
1teaspoon minced horseradish or horseradish mayonnaise
3/4cup walnut halves
1teaspoon sea or kosher salt
1/2tablespoon ground cumin
1/4cup finely chopped fresh parsley
Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine the neufchatel and goat cheeses and 4 tablespoons butter. Use a rubber spatula to mix until well combined. Mix in the cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.
While the mixture chills, melt the remaining 2 tablespoons of butter. In a small bowl, combine the butter and walnut halves, toss to coat evenly. Sprinkle in the salt and cumin, then toss again.
Spread the walnuts over the prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove the nuts from the oven and transfer to a plate to cool.
When the nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.
In a wide, shallow bowl or baking pan, mix together the chopped walnuts and parsley.
Once the cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 1-tablespoon balls. Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture. Arrange on a serving platter.
Serve with crackers or toasted rounds of thinly sliced baguette.
Makes 20 to 25 cheese balls.
Associated Press
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