CHEESE BALLS WITH CHERRY TOMATOES

8 ounces cream cheese, softened

8 ounces goat cheese, softened

3 teaspoons Simply Organic® Garlic n’ Herb Seasoning

2 teaspoons Worcestershire sauce

  1⁄2 teaspoon salt

16 cherry or grape heirloom tomatoes of various colors (approximately 1 pint)

FOR THE TOPPINGS:

  • Seed Topping: 2 tablespoons Simply Organic®Black Sesame Seeds and 1 tablespoon Simply Organic® Poppy Seeds

  • Herb Topping: 1⁄4 cup finely chopped walnuts and 1 teaspoon Simply Organic® Dill Weed

  • Chili Pepper Topping: 1⁄4 cup finely chopped pecans and 1 teaspoon Simply Organic®Ancho Chili Powder

DIRECTIONS

  1. In a large bowl, using a hand-mixer cream together cream cheese, goat cheese, garlic n’ herb seasoning, Worchester sauce and salt. Chill for 30 minutes.

  2. In a small bowl, mix together topping of choice.

  3. Using a spoon or cookie scoop, drop one heaping tablespoonful of chilled cheese mixture onto a large sheet of waxed or parchment paper, creating 16 individual scoops of cheese. Work quickly to avoid bringing cheese to room temperature.

  4. Fill a glass with cold water. Dip a spoon into the water, then press down cheese portions with back of spoon until they resemble a thick pancake. Dip spoon before pressing each cheese portion.

  5. Place one tomato on each flattened cheese portion, then fold cheese around tomatoes. With wet hands, shape each cheese ball between your palms until tomato is completely covered and cheese ball is well rounded. Continue to wet hands as needed.

  6. Refrigerate for about 30 minutes, until firm.

  7. Roll in topping and serve, or refrigerate until ready to serve.