Antipasto Cheese Ball
Appears in Cook's Country December/January 2011
Admit it—you like ’em. Well, you’ll love ours.
WHY THIS RECIPE WORKS
We passed on the processed cheese for more flavorful provolone and mozzarella for our Antipasto Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese, while incorporating mayonnaise provided additional sti...