adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

"Around the World" Cheese Ball Flight
"Around the World" Cheese Ball Flight
0 Likes
Prep Time:
2 hours
Total Time:
4 hours 30 minutes
Create five delicious cheese ball flavors with one simple recipe base, each bursting with unique and exciting tastes.
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
Instructions:
  • Take a large bowl and combine the Basic Cheese Ball Ingredients using an electric mixer with a paddle attachment on medium speed until mixed. Divide the mixture into 5 medium bowls, using 1 bowl for each of the flavors in the following steps.
  • Prepare the mini French cheese balls by blending Roquefort cheese, 2 teaspoons of honey, and the shallot in one bowl. Spoon the mixture onto a cookie sheet lined with parchment paper. Chill for approximately 30 minutes until firm. Shape into 3/4-inch balls, then combine parsley and almonds in a separate bowl. Roll the balls in the mixture to coat them before plating. Accompany with slices of baguette for serving.
  • For the mini Mexican cheese balls: Combine queso fresco, ancho chile powder, chipotle chiles, and green onions in a bowl. Using a teaspoon, drop mixture onto parchment paper-lined cookie sheet. Chill for 30 minutes to set. Shape into 3/4-inch balls. Store covered in the fridge for up to 3 days or freeze for up to 1 month. Roll balls in chopped pepitas before serving with tortilla chips.
  • Combine feta cheese, mint leaves, and 3/4 teaspoon of za’atar in a bowl. Shape into 3/4-inch balls using moistened hands; refrigerate for about 1 hour until firm. For longer storage, refrigerate up to 3 days or freeze up to 1 month. In another bowl, mix remaining 3/4 teaspoon of za’atar with pistachio nuts. Roll balls in the mixture before serving. Enjoy with pita crackers.
  • Combine paneer cheese, 2 teaspoons of lime peel, curry powder, and 1 tablespoon of cilantro in a mixing bowl. Shape the mixture into 3/4-inch balls using moistened hands and refrigerate until firm for about an hour. For storage, refrigerate up to 3 days or freeze up to 1 month. In a separate small bowl, mix the remaining 1/4 cup of cilantro with cashews. Roll the cheese balls in the mixture before serving with naan bread.
  • For the mini Korean cheese balls: Combine cheese, chili paste, kimchi, green onions, and lime peel in a bowl. Scoop teaspoonfuls of the mixture onto a parchment paper-lined cookie sheet. Chill for 30 minutes until firm, then shape into 3/4-inch balls. Store covered in the refrigerator for up to 3 days or freeze for up to 1 month. Roll the balls in sesame seeds before serving alongside rice crackers.

Similar Recipes