Ingredients
4
oz cream cheese (half of 8-oz package), softened
1/2
cup crumbled feta cheese (4 oz)*
1/2
teaspoon coarse ground pepper
1/4
cup finely chopped fresh parsley
3
tablespoons finely chopped fresh basil leaves
1
tablespoon finely chopped fresh rosemary leaves
1
teaspoon grated lemon peel
24
plain mini bagel chips (1 1/4 inch)
Preparation
In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs).
To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.
