The cheesiest mid-century appetizer—shag carpets and popcorn ceilings not included.
, my mind instantly goes to shag carpets, popcorn ceilings, and the gruelingly awkward four years of middle school that I spent trying to bring back bell bottoms and paisley patterns. It gets even worse when you tack on the word, and venture into the ninth circle of hell that is 1960s party food. You know, pimiento-studded jello casseroles. Anchovy cream stuffed apricots. Mayonnaise-frosted meat cakes. All fuel for tonight's nightmares.
"A dish that's in the ninetieth percentile of cheesiest appetizers ever can't be totally wrong, but it can be dated." So how do we inject some allure into the kitsch? We take away the junk , we use more flavorful ingredients, and we give peopleAfter much internal debate, I decided to use three of my favorite soft cheeses—blue cheese, feta cheese, and goat cheese—in my cheese ball trio. These cheeses all are strong in flavor, and they process together well with cream cheese to form gently whipped, scoopable cheese balls.
Next, I created the actual spherical shapes by wrapping the cheese mixtures in plastic wrap and gently rolling them and molding them with my hands until they became perfectly round. At this point, I refrigerated them again so that they would keep their shape when rolled once more in the toppings.
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