Coventry, Harlequin, Holiday, Fruit & Nut Cheese Balls

One base recipe, four completely different cheese balls. The Coventry starts with cream cheese and sharp cheddar blended with onion, parsley, and Worcestershire for a savory, tangy spread that works on any cracker. From there, each variation takes a different turn.

The Harlequin adds pimiento and brown mustard for a peppery, slightly sweet version with gorgeous red flecks throughout. The Holiday ball goes in a completely different direction with caraway seeds, finished with ribbons of paprika and parsley for a show-stopping centerpiece. The Fruit & Nut version folds in crushed pineapple and chopped nuts, then gets rolled in more nuts for a crunchy, tropical coating.

Softened cream cheese is key to getting a smooth blend. If the cheese is still cold, it’ll stay lumpy no matter how long you mix. Pull it out of the fridge a good hour before you start.

Kitchen Tips

• Chill the shaped cheese balls for at least two hours before serving. They firm up and hold their shape better, and the flavors meld together.
• Drain crushed pineapple thoroughly for the Fruit & Nut version. Squeeze it in paper towels until no more liquid comes out, or the ball will be too soft to hold its shape.
• Bring cheese balls to the table about 15 minutes before serving. Slightly softened cheese spreads better and has more flavor than ice-cold.
• All four variations freeze well for up to a month. Wrap tightly in plastic, then thaw overnight in the fridge.

Variations

• Bacon cheddar: Add crumbled cooked bacon to the base recipe and roll in more bacon bits.
• Everything bagel: Roll the finished Coventry ball in everything bagel seasoning for a trendy, savory coating.
• Ranch: Mix a packet of ranch seasoning into the base for a crowd-pleasing party version.