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.
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
How to Make It
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.