Sunday, May 16, 2010

Sunflower Cheese Balls

This recipe makes a tasty party appetizer or snack. If desired, serve them with whole-grain crackers, bagel crisps, and raw veggies and fruits (apple & pear slices, grapes)

4 oz. Muenster cheese, at room temperature (or other cheese - if using hard cheese like Swiss or cheddar, shred the cheese first)
4 oz. reduced fat or fat free cream cheese, at room temperature
2 scallions, chopped
1 tablespoon chopped fresh herbs (parsley, thyme, rosemary, basil)
1/2 teaspoon Worcestershire sauce (or soy sauce)
1/4 teaspoon paprika
cayenne pepper to taste
salt to taste
1/2 cup roasted, salted sunflower kernels

Put all ingredients except sunflower kernels in a food processor and whiz until well combined (you may have to stop once or twice and scrape down the sides of the processor bowl).

Put the sunflower kernels in a shallow bowl.

Scoop out small spoonfuls of cheese mixture and form into 1" balls. Roll the balls in the sunflower kernels and put them in a shallow storage container. Refrigerate for 2 hours.

Makes 15 cheese balls.

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