Rating: 3 stars
4 Ratings
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  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Real Simple December 2005

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Credit: Maura McEvoy

Recipe Summary test

Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 85.6mg; 157 calories; calories from fat 64%; carbohydrates 4.4g; cholesterol 21.8mg; fat 11.1g; fiber 0.6g; iron 1.2mg; protein 10mg; sodium 210.5mg.
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