Cheeseballs are so easy and are best when prepped ahead. We had some apps for dinner with this cheeseball and the leftovers are great in lots of uses.
Parmesan Peppercorn Cheeseball
1 brick cream cheese, at room temperature
1/4 cup grated parmesan, reserving 1 tablespoon
1 teaspoon dried herbs (rosemary & oregano, or Italian Seasoning)
1/2 teaspoon cracked black pepper
1/4 cup butter
1/4 cup panko
With a stand or hand mixer, mix together the cream cheese, parmesan, pepper, and a sprinkle of salt.
Spoon onto a pice of plastic wrap and twist up into a ball. Let chill for at least 30 minutes, or overnight.
Melt and brown the butter, cooking for about 5 minutes until nutty and brown. Let cool for 5 minutes.
Mix the brown butter with the panko and remaining parmesan. Roll the cheeseball in the brown butter crust.
Spread onto crackers or pieces of baguette.
I love the crunch. It was great on a hefty cracker. I later used leftovers on an egg and cheese sandwich and ohhmygosh, it elevated it. Put it on a burger! Spread it on toast! Use some on a turkey sandwich!
A trio of cheeseballs would be so fun with this parmesan peppercorn cheeseball, and this cheez-it crusted one, and this bacon crusted one!