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Recipe Detail Page
Chèvre Cheese Ball with Wasabi
Holiday 2008
Wasabi heat slowly builds up into a pleasant but distinct spiciness accompanied by a hit of horseradish flavour. Serve a bowl of tamari almonds or pumpkin seeds as the tamari complements this cheese ball very nicely. A visit to an Asian store yields oriental ingredients at quite reasonable prices.
Serves 8
4 oz (125 g) chèvre cheese, at room temperature
4 oz (125 g) cream cheese (not spreadable variety), at room temperature
2 tsp (10 mL) wasabi paste
¼ tsp (1 mL) dark sesame oil
1 green onion, minced
2 tbsp (25 mL) pickled ginger, finely diced
4 oz (125 g) wasabi peas
1 tsp (5 mL) black or toasted sesame seeds
7 oz (200 g) salted rice crackers
1. Stir chèvre and cream cheese together until well mixed. Stir in wasabi paste and sesame oil. Add green onion and ginger dice. Mix well.
2. Whirl wasabi peas in food processor until finely chopped. Turn half out in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball overtop. Sprinkle with remaining ground peas.
3. Use plastic wrap to help shape into a ball with your hands. Press so most of pea coating adheres to top and sides. Form into a slightly flattened circle from 4 to 5inches (10 to 12 cm) in diameter. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 to 3 hours or for up to 2 to 3 days.
4. To serve, place on serving plate; sprinkle with sesame seeds. Serve with rice crackers and remaining whole wasabi peas.
Serves 8
