Herbed Cheese Balls

Makes 4 to 6 servings

Active time: 20 minutes

Start to finish: 55 minutes, including 30 minutes to chill

VARIATIONS

Add 1/2 cup chopped salami or other sausage instead of olives, and substitute horseradish for the Worcestershire sauce.

Roll the balls in toasted sesame seeds. Substitute soy sauce for the Worcestershire sauce and chopped rehydrated shiitake mushrooms for the olives.

Add 1/2 cup chopped pimiento in place of the olives, substitute bottled salsa for the Worcestershire sauce, and use ground cumin in place of the herbes de Provence.

This is another “master recipe” from which endless variations can be made. I serve these little balls with a choice of crackers for spreading or with very thin carrot or celery sticks so guests can use them like toothpicks.

2 (8-ounce) packages cream cheese, softened

4 tablespoons unsalted butter, softened

1/2 cup chopped pimiento-stuffed green olives

3 scallions, white parts and 2 inches of green tops, chopped

2 garlic cloves, minced

2 tablespoons Worcestershire sauce

2 teaspoons herbes de Provence

Salt and crushed red pepper flakes to taste

1/2 cup chopped fresh parsley

1. Combine cream cheese and butter, and beat at medium speed with an electric mixer until light and fluffy. Stir in olives, scallions, garlic, Worcestershire sauce, and herbes de Provence, and mix well. Season to taste with salt and red pepper flakes and mix well again.

2. Make mixture into 1-inch balls. Roll balls in parsley. Refrigerate balls for at least 30 minutes before serving.

Note: The balls can be prepared up to 1 day in advance and refrigerated, tightly covered with plastic wrap.

The easiest way to soften cream cheese is in the microwave; take it out of the foil wrapper, cut it into 1 tablespoon amounts, and microwave the cream cheese at 20 percent power for 20 seconds. Repeat, if necessary.