It’s that time of year again! Other than it being Christmas Eve, it’s that time of year where you need to bring a little something to dinner parties and family get together’s but you never know what.
This is where I come in to help. You want something that will wow your friends and family, taste amazing, and requires little effort to make.
Today’s holiday treat recipe is an amazingly easy and satisfying cheese ball! Not your regular cheese ball though: Wasabi & Goat Cheese ball! This recipe was found in a Food & Drink magazine we got through the LCBO several years ago.
The mix of pickled ginger and wasabi, which reminds me of sushi, pairs nicely with the goat cheese, which cuts out the spiciness and nip from the wasabi. Definitely an interesting mix that if bound to get people talking!
For those that are sensitive to heat (spice), I’ve provided you with a second option so all of your guests are happy!
You will need
- 125g of goat cheese
- 125g of cream cheese
- 1 green onion, chopped finely
- 2 tbsp. minced pickled ginger
- 2 tsp. wasabi paste
- 1/4 tsp. dark sesame oil
- 1/4 cup toasted sesame seeds
- 125g of wasabi chickpeas, crushed
To begin, prep your ingredients and let your cheeses warm to the room temperature, since it will make it easier to mash.
In a large mixing bowl, mash your two cheeses with a fork until they blend nicely together and form a nice paste. Add in your sesame oil, pickled ginger and wasabi paste and mix in thoroughly. You don’t want to wind up with pockets of wasabi paste!
To crush your chickpeas (which you can find in any international grocery store in the Asian isle), put them in a blender, or i n a sturdy zip-lock bag and bash with a rolling pin or empty wine bottle. You don’t want a fine dust, so make sure you still have chunky bits.
Once the peas are crushed, place a piece of cling wrap on your counter top and sprinkle the crushed peas. Form a ball (or something close to a ball) with your cheese and plop it on top of the crushed peas. Sprinkle the left over crushed peas on top of the ball, and with the use of the cling wrap, mold the cheese into a ball, making sure it is completely covered in the crushed peas. Wrap it tightly in the cling wrap and place in the fridge until ready to serve.
Just as a note, the wasabi chickpeas I used have wheat in them, so I toasted some sesame seeds and rolled a second ball of cheese in the sesame seeds to have the same type of crunchy exterior.
Serve with rice crackers, or baguette! You can always sprinkle a little bit of toasted sesame seeds onto the wasabi pea ball to add a little more crunch!