These mini cheese balls are designed for easy entertaining.
Sharp, aged cheddar, scallions and warm spice come together in a bite that feels familiar but thoughtfully finished.
Small, savoury and endlessly adaptable, these mini cheese balls are designed for grazing. I’ve been serving these mini cheese balls for over 30 years and by changing up the spice or some of the fillings, they never get old.
Old cheddar brings sharpness, scallions add freshness, and a light hand with Old Bay and cumin gives them just enough warmth. Rolled in spices or herbs, they’re an easy make-ahead bite for entertaining or casual snacking.
For this recipe I picked up some additional fresh herbs from the market and laid out a wreath pattern, layering the cheese balls on top and finishing with some fresh cranberries. Pomegranate arils would also be festive. Change things up by laying down fresh herbs, rolling all the mini cheese balls in chopped herbs and building a small Christmas tree.
Mini Cheese Ball Wreath
Ingredients
- 2 8oz cream cheese, softened
- 2 cups old cheddar cheese, grated
- 2-3 tbsp toasted pecans or walnuts, finely chopped
- 1 clove garlic, finely minced
- 2 scallions, finely chopped
- 2 tsp Old Bay seasoning
- 1 tsp cumin
Instructions
- In a medium bowl, mix the cream cheese, cheddar, nuts, garlic, scallions, Old Bay and cumin together until smooth and well combined.
- Place your chosen coating (fresh chopped herbs or spices) on a plate.
- Scoop about 1 teaspoon of the cheese mixture and roll into a small ball.
- Roll each ball in the coating until evenly covered.
- Serve immediately or refrigerate until ready to serve. Remove from the fridge 30 to 60 minutes before serving.
Notes
- Chili powder or paprika for red.
- Fresh cut herbs for green.
- Sesame seeds or finely chopped blanched nuts for white.
- Keep them small for easy one-bite portions.
- Serve with toothpicks.
- These can be made a day ahead and stored covered in the refrigerator.
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