Appetizer Cheese Ball
|Cream cheese||8 Ounce, softened|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Dijon style mustard||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Zante currants||2⁄3 Cup (10.67 tbs) (Sun-Maid)|
|Finely chopped diamond walnuts||1⁄2 Cup (8 tbs)|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Assorted crackers||100 Gram|
In large bowl, beat cream cheese, Cheddar cheese, Dijon-style mustard, Worcestershire, salt and garlic powder at low speed just until well mixed.
Stir in currants and walnuts.
Taste and adjust seasoning.
Cover and refrigerate cheese mixture 30 minutes or until slightly firm, then shape into a ball.
Roll in chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature about 30 minutes before serving.
Place on platter surrounded with crackers and apple wedges.