Cheese Balls


  • 1/4 cup wasabi-coated green peas
  • 1/4 cup granola
  • 1/4 cup ground gingersnaps (about 5 cookies)
  • 1/4 cup finely grated Parmesan
  • 1/2 teaspoon whole fennel seeds
  • 11-ounce logs goat cheese


  1. Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate.

    Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings.

    In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.

Leave a Reply