I recently made this cheese ball when some girlfriends were over. Let's just say there was none left and when asking for the recipe, one friend said, "Or, just put it on your blog."
When compared to the balls of cheese found in the store around the holiday, the prominent difference is freshness. Citrus zest and fresh herbs - 'nuf said.
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| basil citrus cheese ball |
Basil Cheese Ball
2 8 oz pkgs cream cheese, room temperature (I use neufchatel)
1 c shredded sharp cheddar cheese
1/4 c butter, softened
1 clove garlic, minced
2 T fresh lime, orange or lemon zest (I use 2 of the 3)
2 T basil or other fresh herb, finely chopped
1. Mix the cheeses and garlic together.
2. Using clean hands, form the mixture into a ball. Place in wax paper or plastic wrap and place in fridge for at least two hours, or up to one day.
3. Just before serving, mix the zest and basil together. Roll the ball in mixture, so it sticks on all sides.
Serve with crackers, toasts or veggies. You may also add finely chopped pecans, walnuts, almonds, etc to the rolling mixture.
Another party favorite I've served over the years is Longhorn Caviar, which is really a black eyed pea salsa. Make it right before your guests arrive or a day in advance to let the flavors marry. Don't let the long list of ingredients scare you off as this comes together easily. You can easily double to feed a crowd.
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| longhorn caviar |
Longhorn Caviar
1 can black eyed peas, drained
1 1/2 c chopped tomatoes (or 1 can petite diced, drained)
1/3 c thinly sliced green onions
2 T chopped green chilis
2 T white wine vinegar
1 T minced, seeded jalapeno (substitute serrano for more heat)
1 T fresh cilanto (optional if you have a husband who doesn't like it - no name inserted here)
1 t olive oil
1/4 t salt
1/4 t cumin
1/8 t pepper
1 garlic clove, minced
1. Mix together and serve with tortilla chips. Garnish with cilantro and fresh jalapeno slices. if desired.
