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Prep 30min
Total1hr30min
Servings24
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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)
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Steps
1
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.
2
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).
3
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.
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Good things come in small bites! Insert decorative plastic picks or wooden picks into the cheese balls, and mingle with assorted olives on a flat or very shallow platter. Garnish with sprigs of fresh herbs.
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