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Pretty, fun and delicious, cheese balls are the perfect party appetizer! They’re also super easy to make, and they can be prepared in advance.

Ingredients

2 1/2 cups VOSKOS® Original Plain
1 teaspoon sea salt
1 tablespoon finely chopped flat-leaf parsley
1 1/2 tablespoons finely chopped fresh chives
2 tablespoons chopped pecans, toasted
1 tablespoon freshly cracked black pepper
2 teaspoons paprika
2 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes

Directions

Make the cheese: Line a strainer with a double thickness of cheesecloth and set it over large bowl. Place the yogurt and salt in a large bowl and stir to combine. Transfer the yogurt to the strainer, cover loosely with plastic wrap, and let the liquid strain off into a bowl placed beneath it in the refrigerator for 24 hours. Cover a large plate with several thicknesses (about 6 to 8) of toweling and transfer the strained yogurt to the prepared plate. Cover lightly with plastic and let sit, refrigerated, for 4 to 6 hours.

Make cheese balls: Scrape the yogurt from the towel into a medium-sized bowl. Form 1 tablespoon of yogurt cheese into a small ball and transfer to a baking sheet. Meanwhile, place parsley, chives, pecans, cracked black pepper and paprika in separate small bowls. Roll balls in each of the garnishes and set aside.

Arrange the yogurt cheese balls on a platter and serve with assorted crackers and breads. Keep leftovers refrigerated and tightly covered for up to 3 days.

Nutrition

Serves: 8

Calories: 97
Total Fat: 5.7 g
Carbohydrate: 5.7 g
Protein: 4.6 g

Voskos®

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