Fresh chives, parsley, and basil give this creamy cheese ball plenty of flavour, while black pepper and garlic add extra savoury character.
At a glance:
- Prep time: About 15 minutes
- Chill time: At least 6 hours
- Total time: About 6 hours 15 minutes
- Makes: 1 cheese ball or loaf
Ingredients
- 5 tbsp fresh chives, finely chopped
- 5 tbsp fresh parsley, finely chopped
- 5 tbsp fresh basil, finely chopped
- 2 x 8 oz packages low-fat cream cheese
- 6 oz goat cheese
- 1 tsp black pepper
- 3 cloves garlic, minced
For serving:
- Crackers
- Fresh vegetables such as green pepper and cucumber
How to make the peppered herb cheese ball
1. Prepare the herbs
Finely chop the chives, parsley and basil.
Place the chopped herbs on a plate.
Use most of them in the cheese mixture, and reserve some for coating the outside.
2. Mix the cheeses
Place the cream cheese, goat cheese, black pepper and minced garlic in a large bowl.
Using an electric mixer, beat until smooth and well combined.
3. Add most of the herbs
Reserve about one-third of the chopped herb mixture for the outside.
Mix the remaining herbs into the cheese mixture until evenly distributed.
4. Shape the cheese
Form the cheese mixture into a ball or short loaf, depending on how you want to serve it.
5. Coat with the remaining herbs
Roll the cheese in the reserved chopped herbs until evenly coated.
6. Chill
Wrap the cheese ball or loaf in foil or plastic wrap.
Refrigerate for at least 6 hours to firm up and let the flavours develop.
7. Serve
Unwrap and place on a serving plate.
Serve with crackers or fresh vegetables such as sliced green pepper and cucumber.
Tips for the best result
Chop the herbs finely
Finely chopped herbs distribute more evenly through the cheese and give you a more even coating.
Let the cheese soften before mixing
Slightly softened cream cheese is easier to combine with the goat cheese and other ingredients.
Chill it thoroughly
The original recipe calls for at least six hours in the refrigerator.
That gives the cheese ball time to firm up enough to slice or spread and lets the garlic and herbs flavour the mixture.
Ball or loaf?
The original method allows you to form the mixture into either a ball or a loaf.
A ball makes a traditional party presentation.
A short loaf works well if you prefer to slice the cheese before serving.
Both work with crackers and raw vegetables.
Make-ahead and storage
This is a useful make-ahead appetiser because it needs a long chill rather than any cooking.
Keep the finished cheese ball refrigerated and covered until serving.
Because it contains dairy, don’t leave it at room temperature for long.
What to serve with it
The original recipe suggests crackers or vegetables.
Good options include:
- cucumber slices
- green pepper strips
- carrot sticks
- celery
- plain or seeded crackers
- crispbread
A mixture of crackers and vegetables gives guests plenty of choice.
Easy variations
More herbs: Increase the amount of fresh herbs for a greener, more strongly flavoured coating.
More pepper: Add extra freshly ground black pepper if you like a sharper savoury flavour.
Milder garlic: Reduce the garlic for a gentler flavour.
Different coating: Try finely chopped toasted nuts or seeds around the outside if they suit your menu.
The bottom line
This peppered herb cheese ball is a simple make-ahead appetiser with cream cheese, goat cheese, fresh herbs, garlic and black pepper.
Give it plenty of time to chill, then serve it with crackers and fresh vegetables.
A good party appetiser does not need to be complicated — it just needs to be ready when your guests arrive.