Cheesy Bites

Focus on fun with these easy, make-ahead appetizers.

You'll love the fresh herb taste in every buttery mouthful of these versatile cheese spreads. We were so inspired by the look of the Basil-Cheese Roulade and Herb-and-Garlic Goat Cheese Truffles that we tried shaping some of our other favorite cheese ball recipes in similar ways. We found any cheese mixture that sets firmly when chilled can form the base of a roulade or be shaped into bite-size truffles. Just follow the same methods of preparation that we've used here.

Opt for flavors and textures that will complement the cheese blend you have chosen. Spread a sharp Cheddar mixture with a thin layer of strawberry jam and toasted pecans, or top a curried cream cheese-and-chive mixture with mango chutney and sweetened dried cranberries. MARY ALLEN PERRY

BASIL-CHEESE ROULADE

MAKES 12 SERVINGS

PREP: 30 MIN., CHILL: 3 HRS.

1 (8-ounce) package cream cheese, softened

4 ounces Roquefort cheese, softened

1 cup fresh baby spinach leaves

¾ cup fresh Italian parsley

¼ cup fresh basil leaves

1 garlic clove, sliced

3 tablespoons olive oil

1 cup (4 ounces) freshly grated Parmesan cheese

¼ cup finely chopped walnuts

¼ cup finely chopped sun-dried tomatoes

Garnishes: fresh flat-leaf parsley, fresh basil, edible flowers

Assorted crackers

BEAT cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.

PROCESS spinach and next 4 ingredients in a food processor until smooth. Stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sundried tomatoes.

SPREAD spinach mixture evenly over cheese rectangle. Using the parchment paper as a guide, roll up, jelly-roll fashion. Wrap in parchment paper, sealing at ends, and chill at least 2 hours. Remove paper, and garnish, if desired. Serve with assorted crackers. FRAN M. BAKER

ROCKLEDGE, FLORIDA

MEDITERRANEAN CHEESE BALL

MAKES 12 TO 16 SERVINGS

PREP: 20 MIN., CHILL: 3 HRS.

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) package feta cheese, crumbled

1/3 cup finely chopped ripe black olives

3 tablespoons capers

½ small red bell pepper, diced

1/3 cup chopped fresh basil

2 garlic cloves, minced

1 cup pine nuts, toasted

Toasted pita wedges

BEAT cream cheese and feta cheese at medium speed with an electric mixer until smooth. Stir in olives and next 4 ingredients. Shape cheese mixture into a ball; cover and chill at least 3 hours. Roll in toasted pine nuts just before serving. Serve with toasted pita wedges. MELINDA BACURIN

MURFREESBORO, TENNESSEE

HERB-AND-GARLIC GOAT CHEESE TRUFFLES

MAKES 24 TRUFFLES

PREP: 30 MIN., CHILL: 3 HRS.

1 (8-ounce) package cream cheese, softened

1 (6-ounce) log mild, creamy goat cheese

1 teaspoon fresh lemon juice

1 tablespoon minced fresh chives

1 tablespoon minced fresh basil

1 to 2 teaspoons minced roasted garlic

½ teaspoon cracked black pepper

1 cup finely chopped pecans, toasted

Strawberry slices, melon wedges

BEAT first 3 ingredients at medium speed with an electric mixer until smooth. Stir in chives and next 3 ingredients. Cover and chill 2 hours or until firm.

SHAPE cheese mixture into 24 (1 ½-inch) balls; roll evenly in pecans. Cover and chill at least 1 hour. Serve with fruit. BOB GADSBY

GREAT FALLS, MONTANA

Copyright Southern Progress Corporation May 2005
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