Mediterranean Herb & Feta Cheese Ball

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Mediterranean Herb & Feta Cheese Ball

Elevate your appetizer spread with this stunning Mediterranean Herb & Feta Cheese Ball, where creamy whipped cheeses meet vibrant roasted peppers, fresh garden herbs, and toasty pine nuts. Its jewel‑toned exterior of crimson red pepper and emerald parsley begs to be sliced into, revealing a soft, tangy center laced with garlic and lemon zest. Perfect make‑ahead entertaining—just chill, garnish, and serve alongside warm pita, crisp crackers, or crunchy veggies. One bite, and your guests will be begging for the recipe!

✨ Why You’ll Love It

  • Ready in 15 minutes (plus chilling)

  • Elegant centerpiece for any spread

  • Bright, savory, & just a touch of heat

  • Make‑ahead appetizer—flavors deepen overnight

⏱️ Time

Prep: 15 minutes

Chill: 30 minutes (or up to 8 hours)

Total: ~45 minutes

Yields: 1 cheese ball (~12 oz), serves 8–10 as an appetizer

Ingredients

For the Cheese Base

8 oz cream cheese, softened

4 oz crumbled feta

2 Tbsp plain Greek yogurt (optional—makes it extra creamy)

1 small garlic clove, minced

Zest of ½ lemon

For the Mix‑Ins & Coating

¼ cup roasted red pepper, finely diced

2 Tbsp fresh parsley, finely chopped

1 Tbsp fresh basil, finely chopped

1 tsp fresh oregano (or ½ tsp dried)

2 Tbsp toasted pine nuts, plus extra for garnish

Pinch red‑pepper flakes (optional, for heat)

Salt & freshly ground black pepper, to taste

To Finish

2 Tbsp extra‑virgin olive oil

Additional chopped herbs & pine nuts for topping

Instructions

Toast the Pine Nuts
In a small dry skillet over medium, toast pine nuts, stirring, until lightly golden and fragrant (2–3 minutes). Remove from heat and let cool.

Make the Cheese Mixture
In a medium bowl, beat softened cream cheese, feta, and Greek yogurt (if using) with a hand mixer or sturdy spoon until smooth. Stir in garlic, lemon zest, red‑pepper flakes (if using), and a pinch of salt & pepper.

Fold in Herbs & Peppers
Gently fold in 2 Tbsp of the toasted pine nuts, roasted red pepper, parsley, basil, and oregano until evenly distributed.

Form the Ball
Spoon the mixture onto a sheet of plastic wrap. Use the wrap to shape it into a tight ball, twisting the ends to seal. Chill in the refrigerator for at least 30 minutes (or up to 8 hours) to firm up.

Coat & Garnish
Place the chilled cheese ball on a serving plate. Drizzle evenly with olive oil, then roll or sprinkle the exterior with the remaining pine nuts and additional chopped herbs.

Serve
Offer with warm pita wedges, crisp crackers, sliced cucumbers, or carrot & celery sticks.

Tips & Variations

  • Make it Sweeter: Fold in 1 Tbsp honey for a honey‑feta version.

  • Spice it Up: Add 1 tsp harissa or a diced jalapeño to the mix.

  • Different Nuts: Swap pine nuts for chopped pistachios or walnuts.

  • Vegan Option: Use a vegan cream‑cheese alternative and skip the feta.

Approx. Nutrition (per 2 Tbsp serving)

  • Calories: ~80

  • Fat: 7 g

  • Protein: 2 g

  • Carbs: 1 g

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