Baby countdown #3 Greek Salad Flavored Cheese Ball

D-day has come. And gone. Alas, I am still a hot air balloon. On the bright side, the baby has been moving well this morning. On the not-so-bright-side, I’m still a hot air balloon. Talking about balls and balloons, I wanted to share with you this recipe for a delicious savory cheese ball. It is perfect on any buffet table, be it lunch, brunch or supper and will be one of the first items to disappear when accompanied by some fancy crackers. Make it for your honey to share over a cold glass of white wine or enjoy it late at night, with only the crackers as witnesses. Any way, make this soon. You will not regret it.


Greek Salad Flavored Cheese Ball


250 gr cream cheese, full fat or light, at room temperature.
50 gr grated Feta cheese
1 tsp onion powder
1/2 tsp dry Oregano
10 black olives, finely chopped
2 large sun dried tomatoes in oil, finely chopped
freshly ground black pepper, about 4 turns of your pepper mill.


1. Mix all the ingredients in a bowl until well united.
2. With the help of a spoon, transfer cheese mix into a sheet of plastic wrap and gather into a ball. Don’t fret if it’s on the soft side as it will harden up in the fridge. Refrigerate for about an hour.
3. Cover the bottom of a plate with more dry Oregano and gently get cheese ball out of it’s wrap. Roll in the oregano until well covered in Oregano. Return to wrapping and refrigerate until ready to eat.
4. Serve on a pretty plate decorated with lettuce, fruits, olive, crackers or all of the above. Delicious!