HERB-COATED MINI CHEESE BALLS

Herb-Coated Mini Cheese Balls image

Herbs and two types of cheese are rolled into balls to make delicious cold appetizers-serve with bagel chips.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h30m

Yield 24

Number Of Ingredients 8

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Ingredients

4 oz cream cheese (half of 8-oz package), softened
1/2 cup crumbled feta cheese (4 oz)*
1/2 teaspoon coarse ground pepper
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon grated lemon peel
24 plain mini bagel chips (1 1/4 inch)

Steps:

In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs).
To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.

Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g