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32 servings, 2 Tbsp. each
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To intensify the flavor and crunch of the walnuts, toast them before use. Just spread them onto a baking sheet and bake at 350°F for 5 to 7 minutes or until lightly toasted.
Prepare cheese mixture as directed. Line 4-cup mold with plastic wrap; lightly spray with cooking spray. Sprinkle with chopped fresh parsley. Fill mold with cheese mixture; cover. Refrigerate as directed. Just before serving, unmold onto serving plate; remove plastic wrap. Garnish as desired.
Prepare cheese mixture as directed; cover. Refrigerate as directed. Place drinking glass, about 3 inches in diameter, in center of serving platter. Drop rounded tablespoonfuls of the cheese mixture around glass, just touching the outer edge of the glass to form a ring; smooth top and side with spatula. Remove glass. Garnish with chopped fresh parsley and red bell pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Easiest cheese ball I've ever made! I cut back on the feta to one container. Added some pepper, oregano and garlic to kick it up a notch. Didn't have walnuts, so I toasted some almonds, chopped them up and rolled the 2 balls in those instead of parsley. People keep asking me of the recipe. A definite hit!
Awesome appetizer. I made this last night for a trivia night with my family and everybody LOVED it. I omitted the onions. Next time I will add kalamata olives! Great recipe and super easy to make.
My family loved this recipe! it was very easy to make and stayed fresh overnight.