Cheese balls with crispbread coating

These cheese snacks could also be made with vegan soft cheese for a cruelty-free, lactose free treat. 

One of the few new things I tried out at this year's Easter Sunday Brunch were these super-yummy cheese balls. They are simple to make and proved and excellent party food since they can be prepared early on and only rolled on the day (which only took a few minutes). And an excellent party food because everyone loved them and could not get enough, of course!

One batch yields about 20 pieces, I made a double batch. I imagine the recipe can also be varied in all sorts of different ways, as long as you don't add liquids and the cheese can still be shaped into balls.

Recipe source:

Soft cheese balls 

(about 20 pieces)
3-5 sun-dried tomatoes, thinly sliced
100ml soft goats cheese (mine was infused with honey)
100ml cream cheese (like Philadelphia)
50ml finely grated Parmesan cheese
5-10 fresh, shredded basil leaves
Black pepper, ground
2 pieces of crispbread (like Ryvita)

Combine all the ingredients in a bowl and let the mixture set and cool for at least a half hour (or pop it into the fridge for about 10 minutes to make it easier to roll).

Crush the crispbread into a small bowl. Roll about a teaspoon of cheese-mix into a little ball in the palm of your hand. Dip it into the bowl of crumbs and roll it around until it's completely covered in crumbs. Set aside and repeat until done.

Keep cool until serving.


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