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Feta Cheese Ball Pops 


My family loves cheese balls which are usually cheddar, blue and cream cheese rolled in walnuts and spread on crackers. 

This recipe has a Middle Eastern edge to it made with feta cheese and a Greek cream cheese and yogurt blend, rolled in cashews and drizzled with honey and sprinkled with flaked sea salt.  Plus these are individual bites stuck on a pretzel stick. Like a cake pop!

  • First thing is to blend with a hand or stand mixer

8 ounces of softened cream cheese or Greek cream cheese and yogurt, which contains less fat and has a tang to it!

8 ounces feta cheese, softened

  • Roll into bite size balls with your hands and place on a wax paper or parchment paper covered flat pan
  • Chill in the frig for 1 hour. The balls should keep their shape. If they are soft, place them in the freezer 15 minutes.
  • This recipe can be prepared in advance up to this point. The rest should be done just before serving or the nuts may get soggy.

Raw unsalted cashews have a real nutty flavor I crave!

If you have a source of home grown honey as I do, that’s the best! You’ll get the flavors of the local plants the bees polinate! Thank you Peachie Martin!

Flaked sea salt from Cypress is what I use. I purchase it at our local Mercato Di O & V, an olive oil, balsamic vinegar and salt shop in Midland MI. This salt adds a little crunch and potent flavor.

Any brand of pretzel sticks will do. Just a bit of gluten here.

  • Roll the balls in

1 and 1/2 cups chopped raw unsalted cashews

  • Place on your serving platter
  • Drizzle heavily with 

1/4 – 1/2 cup honey

  • Sprinkle with

1/2 – 1 teaspoon flaked sea salt

  • Skewer each ball with

A 2 and a 1/2 inch pretzel stick

Voila! Finger food is the preferred party food!

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