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Peppered Herb Cheese Ball

This goat cheese ball is an easy fix for last-minute entertaining. Roll the cheese in snipped herbs and cracked pepper for a treat with zing.

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  • Makes: 12 servings
  • Serving Size: 2 tablespoons
  • Prep: 25 mins
  • Chill: 4 hrs to overnight

Peppered Herb Cheese Ball

Ingredients

Directions

  1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.
  2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours. Makes twelve 2-tablespoon servings.

From the Test Kitchen

Dried Beef Cheese Ball:

Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers or party rye bread.

Italian Cheese Ball:

Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with water crackers or baguette slices.

Per serving: 121 cal., 5 g total fat (6 g sat. fat), 36 mg chol., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily Values: 9% vit. A, 10% vit. C, 7% calcium, 2% iron. Exchanges: 1/2 High-Fat Meat, 11/2 Fat

Nutrition Facts (Peppered Herb Cheese Ball)

    Per serving:
  • 92 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 25 mg chol.,
  • 91 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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