Mid-Century Cheese Balls on Parade

Three new recipes presented today on National Cheese Day (June 4, 2026) on PIX11's "New York Living!"

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Photographs to follow.

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Mini Wasabi-Feta Balls

Makes about 60 balls

Bite-sized cheese balls for your next Japanese party!

16 ounces Philadelphia cream cheese, softened

12 ounces crumbled feta

1/3 cup plain 5% yogurt

1 1/2 ounces finely minced chives

3 heaping tablespoons light miso paste

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons prepared wasabi paste

2 teaspoons toasted sesame oil

1/2 teaspoon freshly ground pepper

With wooden spoon, stir cheese ingredients together very thoroughly, 4 to 5 minutes.

Refrigerate mixture 2 hours. With 2 teaspoon-sized scoop (1" wide), make balls. Refrigerate again 3 hours.

Serve with Japanese flag picks. Arigatō, sugoi! ("Thank you, amazing!")

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Cheese Ball Italiano

Good for a 40 person party

Mamma mia! That's a spicy cheese ball!

16 ounces cream cheese, softened

1 1/4 cups grated Parmesan

8 ounces shredded provolone

3 ounces oil-packed sun-dried tomatoes

3/4 cup packed fresh Italian parsley

1/2 cup packed peperoncini peppers (de-stemmed)

6 ounces sliced Genoa salami

4 ounces marinated artichokes

2 ounces fresh basil leaves, divided

2 tablespoons balsamic vinegar

1 heaping teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon fine salt

1 teaspoon freshly ground black pepper

Halved grape tomatoes, for garnish

More Genoa salami, to shape into "roses," as desired

To large mixing bowl add cream cheese, Parmesan, provolone.

To bowl of food processor, add sun-dried tomatoes, parsley, peperoncinis, salami, artichokes, 1 ounce basil leaves. Pulse to 1/8".

Add to cheeses. To this add vinegar, oregano, garlic powder, salt, black pepper. With wooden spoon, mix all together very thoroughly, 4 to 5 minutes.

With clean hands (or food prep gloves), form into a ball, refrigerate at least one hour. Uncovered is fine. If needed, let sit out 30 minutes before serving, for best texture.

Decorate serving plate with halved grape tomatoes, 1 ounce basil leaves, salami roses. Serve with crostini, breadsticks, focaccia, crudités.

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Garden Party Patio Ball

Good for a 25 person party

A mid-century cheese ball with garden gusto. The tart cornichons, fresh dill, Dijon mustard, and lemon zest make this pistachio-crusted banquet-ball a Spring party go-to!

16 ounces cream cheese, softened

2 cups shredded sharp white cheddar

8 ounces goat cheese, crumbled

6 ounces sliced pimentos, drained well, finely diced

3 scallions, finely sliced (white and green parts)

1/2 cup minced cornichons

2 tablespoons fresh dill, finely chopped

1 tablespoon Dijon mustard

1/2 cup mayonnaise

1 teaspoon coarse salt

2 teaspoons lemon zest

Couple generous dashes of your favorite hot sauce (I like Tabasco green)

8 ounces (or more) whipped cream cheese, dyed green or whatever color you choose (I prefer gel coloring to standard)

8 ounces shelled pistachios, pulse to 1/8"

1 cup fresh parsley, finely chopped

2 tablespoons dill, chopped

Green leaf lettuce (for plating)

Carrot curls or ribbons

Radish flowers or thinly sliced radishes

With clean hands, or food prep gloves, in large bowl, combine all cheeses, pimentos, scallions, cornichons, 2 tablespoons dill, Dijon, mayo, salt, zest, hot sauce.

Form into a ball, or any shape you like (hearts, anyone?) and refrigerate for several hours or overnight, uncovered is fine.

Frost with tinted whipped cheese, pat on pistachios, parsley, dill to evenly cover.

Refrigerate again as needed, but let sit out for about 30 minutes before start of party for best texture.

Serve atop green leaf lettuce, surrounded by carrot curls and radish flowers as desired. Pair with crackers and crudités, and more than one cheese spreader so guests can attack as a group!

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The cheese chart! 🧀 🧀 🧀

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