Modern Cheese Balls

These are not your mother's cheese balls. First, they're made with goat cheese and shaped into bite-size balls, making them super easy to serve and eat. Also, they're rolled in a variety of tasty toppings: wasabi-coated peas, crushed gingersnaps, granola, and a Parmesan-fennel seed mixture.

 

Makes 12 to 16 servings

Ingredients

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1/4 cup wasabi-coated green peas
1/4 cup granola
1/4 cup ground gingersnaps (about 5 cookies)
1/4 cup finely grated Parmesan
1/2 teaspoon whole fennel seeds
2 11-ounce logs goat cheese

Preparation

Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate.

Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings.

In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.

Created date

November 2005

Nutritional Information

Calcium 85.55 mg
Calories 156.87
Caloriesfromfat 64 %
Carbohydrate 4.35 g
Cholesterol 21.75 mg
Fat 11.09 g
Fiber 0.63 g
Iron 1.2 mg
Protein 9.99 mg
Sodium 210.53 mg