Ingredients
2
packages (8 oz each) cream cheese, softened
1
package (10 to 11 oz) chèvre (goat) cheese, softened
1
teaspoon fresh lemon juice
1/2
teaspoon Worcestershire sauce
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground black pepper
1
cup crumbled Roquefort cheese (4 oz)
2
teaspoons honey
1
tablespoon finely chopped shallot
1/4
cup chopped fresh parsley
2
tablespoons finely chopped Marcona almonds
Toasted baguette slices, if desired for serving
1
cup crumbled queso fresco cheese
3/4
teaspoon ancho chile powder
2
teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
2
tablespoons chopped green onions (2 medium)
3/4
cup finely chopped pepitas (pumpkin seeds)
Tortilla chips, if desired for serving
1
cup crumbled feta cheese (4 oz)
2
tablespoons chopped fresh mint leaves
1 1/2
teaspoons za’atar seasoning blend
3/4
cup finely chopped pistachio nuts
Pita crackers, if desired for serving
1
cup finely shredded paneer cheese (4 oz)
2
teaspoons fresh grated lime peel
1 1/2
teaspoons curry powder
1/4
cup plus 1 tablespoon chopped fresh cilantro
1/2
cup finely chopped roasted salted cashews
Naan bread, if desired for serving
1
cup shredded mozzarella cheese (4 oz)
1
teaspoon Korean chili paste
1/3
cup finely chopped mild kimchi
2
tablespoons finely chopped green onions (2 medium)
1
teaspoon fresh grated lime peel
3/4
cup black sesame seed
Rice crackers, if desired for serving
Preparation
In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined. Divide mixture into 5 medium bowls; use 1 bowl to make each of the flavors as explained in steps 2-6.
To make the mini French cheese balls: In one of the 5 bowls, stir in Roquefort cheese, 2 teaspoons honey and the shallot. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. In small bowl, stir together parsley and almonds. Roll balls in mixture to coat before serving. Serve with baguette slices.
To make the mini Mexican cheese balls: In one of the 5 bowls, stir in queso fresco cheese, ancho chile powder, chipotle chiles and green onions. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in chopped pepitas to coat before serving. Serve with tortilla chips.
To make the mini Middle Eastern cheese balls: In one of the 5 bowls, stir in feta cheese, mint leaves and 3/4 teaspoon of the za’atar blend. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 3/4 teaspoon of the za’atar blend and the pistachio nuts. Roll balls in mixture to coat before serving. Serve with pita crackers.
To make the mini Indian cheese balls: In one of the 5 bowls, stir in paneer cheese, 2 teaspoons lime peel, the curry powder and 1 tablespoon of the cilantro. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 1/4 cup cilantro and cashews. Roll balls in mixture to coat before serving. Serve with naan bread.
To make the mini Korean cheese balls: In one of the 5 bowls, stir in cheese, chili paste, kimchi, green onions and lime peel. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days or freeze up to 1 month. Roll balls in sesame seed to coat before serving. Serve with rice crackers.
