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
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Steps
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
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You can easily make these cheese balls ahead of time. Stir each of the stir-ins into the base, and refrigerate up to 3 days or freeze for up to a month. Thaw the cheese balls, and roll in the coating the day of the party.
Some of the more exotic ingredients can be found in specialty stores and some large supermarkets.
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Nutrition Facts are not available for this recipe
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