Photo: Maura McEvoy
Yield
Makes 12 to 16 servings

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.

 

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.

Ratings & Reviews

jhoward0145's Review

jhoward0145
June 24, 2014
N/A

Vicky's review!!

vino
April 25, 2017
Loved the Cheese recipe!!!

Cheese Ball review!!!

cjaquilia
April 25, 2017
Its flavor of goat cheese and tasty!!

cjaquilia's Review

Vicky
December 14, 2012
N/A