Around the World" Cheese Ball Flight

Around the World" Cheese Ball Flight might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 39g of protein, 69g of fat, and a total of 1093 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 9. If you have green onions, paneer cheese, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined. Divide mixture into 5 medium bowls; use 1 bowl to make each of the flavors as explained in steps 2-

Ingredients you will need

Cheese

Equipment you will use

Hand Mixer

Bowl

To make the mini French cheese balls: In one of the 5 bowls, stir in Roquefort cheese, 2 teaspoons honey and the shallot. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. In small bowl, stir together parsley and almonds.

Ingredients you will need

Roquefort Cheese

Almonds

Parsley

Shallot

Cheese

Honey

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Roll balls in mixture to coat before serving.

Ingredients you will need

Roll

Serve with baguette slices.

Ingredients you will need

Baguette

To make the mini Mexican cheese balls: In one of the 5 bowls, stir in queso fresco cheese, ancho chile powder, chipotle chiles and green onions. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.

Ingredients you will need

Queso Fresco

Ancho Chili Powder

Chipotle Chiles

Mexican Cheese

Green Onions

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Roll balls in chopped pepitas to coat before serving.

Ingredients you will need

Pumpkin Seeds

Roll

Serve with tortilla chips.

Ingredients you will need

Tortilla Chips

To make the mini Middle Eastern cheese balls: In one of the 5 bowls, stir in feta cheese, mint leaves and 3/4 teaspoon of the zaatar blend. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 3/4 teaspoon of the zaatar blend and the pistachio nuts.

Ingredients you will need

Pistachio Nuts

Feta Cheese

Mint

Cheese

Zaatar

Equipment you will use

Bowl

Roll balls in mixture to coat before serving.

Ingredients you will need

Roll

Serve with pita crackers.

Ingredients you will need

Crackers

Pita

To make the mini Indian cheese balls: In one of the 5 bowls, stir in paneer cheese, 2 teaspoons lime peel, the curry powder and 1 tablespoon of the cilantro. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 1/4 cup cilantro and cashews.

Ingredients you will need

Paneer

Curry Powder

Lime Peel

Cilantro

Cashews

Cheese

Equipment you will use

Bowl

Roll balls in mixture to coat before serving.

Ingredients you will need

Roll

Serve with naan bread.

Ingredients you will need

Naan

To make the mini Korean cheese balls: In one of the 5 bowls, stir in cheese, chili paste, kimchi, green onions and lime peel. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days or freeze up to 1 month.

Ingredients you will need

Green Onions

Chili Paste