These flavorful mouthfuls can be completely assembled up to 2 hours in advance, then covered and refrigerated, making them a perfect menu item for the host busy with last-minute party details. You can replace the sesame seeds with finely chopped toasted pecans or almonds. From “Williams-Sonoma Cocktail Parties,” serves 8-10.
Ingredients
10 ounces white cheddar cheese, shredded
2 tablespoons sour cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons minced shallot
1/2 teaspoon salt
2/3 cup (2 1/2 ounces) sesame seeds, toasted
Directions
Line a tray with aluminum foil. In a food processor, combine cheese, sour cream, butter, shallot and salt and process until smooth, about one minute. Scoop up 1 heaping teaspoon of mixture, roll between your palms to form a bite-sized ball and place on the tray. Repeat with remaining mixture. Refrigerate balls until firm, about 1 hour.
Spread sesame seeds on a plate. Roll balls in seeds, coating them evenly. Once balls are coated, sprinkle any remaining seeds on a platter. Rest balls on seeds and serve.
Wine ideas:
Rich and crunchy, these are completely addictive, particularly with a glass of bubbly in hand. Try Scharffenberger Mendocino Brut or Chandon’s Blanc de Noirs, both $19 or less.
Tara Q. Thomas
