Last updated on February 10th, 2020 at 11:09 am
A tangy Honey Mustard Cheese Ball rolled in crushed crackers and homemade pickled mustard seeds will be the highlight of your holiday party. Tasty for both carnivores and vegetarians!
This Honey Mustard Cheese Ball will be the hit of your party!
Cheese is always a good idea at a party but how about cheese thath as been kicked up a notch. Honey mustard and sharp cheddar cheese make a great combination but an even better one when combined with crunchy, buttery crackers, creamy cream cheese, and some pickled mustard seeds.
Why pickled mustard seeds? The tangy pop of the seeds bring another level of texture and flavor to the cheese ball.
How can a Honey Mustard Cheese Ball improve your life?
Sometimes when I am in the snack ing mood, which is really all the time, I need hearty snacks. Eating “tapas-style” all the time means smaller meals or snacks so why not have them a little on the hearty side?
A few slices of salami, a few pretzels and crackers, and a smear or two of this Honey Mustard Cheese Ball will keep my going for a few hours! Forget that afternoon slump:)
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A cheese ball is the perfect way to get a party going and the flavor combinations are endless. Aside from a traditional cheese ball, I love marinated goat cheese balls as an alternative to a regular spread for a cracker or toast.
The honey mustard in the cheese ball adds a little sweetness with a bit of tanginess too. The best part is the texture that the pickled mustard seeds bring! I use mustard seeds in my Homemade Whole Grain Mustard.
Pickling mustard seeds is simple it just takes a little time. Much like pickling any other food like carrots or relishes, a hot mixture of vinegar, spices, and salt is applied to the mustard seeds. Letting them steep in the hot liquid plumps the seeds up and makes them easier to chew.
I prefer a mixture of yellow and brown mustard seeds to vary the colors but to me they taste very similar. If you have a hard time finding the brown ones like I have, try your local store that sells in bulk like a Sprouts, or you can buy them online.
This hearty Honey Mustard Cheese Ball is perfect for any party and will be a hit with everyone! I serve it with crackers and sliced meats like salami but it pairs well with vegetables too!
Forget that Ranch dip your digging your carrot into and scoop some of this Honey Mustard Cheese Ball instead!
Pickled Mustard Seeds
- 1 cup mustard seeds (I use a mixture of brown and yellow)
- 1 cup rice wine vinegar (distilled vinegar is ok too)
- 3/4 cup water
- 1/4 cup sugar
- 3/4 cup Mirin
- 1 tablespoon salt
Honey Mustard Cheese Ball
- 8 ounces cream cheese (softened)
- 2 cups sharp cheddar (shredded)
- 1/4 cup spicy mustard
- 2 tablespoons honey
- 2 tablespoons beer
- 1/2 cup pickled mustard seeds
- 1/2 cup buttery crackers (crushed fine)
Make the pickled mustard seeds
- In a small pot, combine the rice wine vinegar, water, sugar, Mirin, and salt.
- Bring the mixure to a boil.
- Add the mustard seeds.
- Stir to combine.
- Turn the heat to simmer and continue to cook let for 1 hour or until the seeds are plump.
- Remove from the heat and store in a glass container in the refrigerator for up to 2 weeks.
Make the Honey Mustard Cheese Ball
- Combine the cream cheese, shredded cheddar, honey, beer, and spicy mustard.
- Stir to combine and then then shape into a ball.
- When ready to serve, roll in pickled mustard seeds, crushed crackers, and a little shredded cheese if you have any leftover.
- Serve with assorted crackers and sliced meats.
*Before rolling the cheese ball in the pickled mustard seeds, drain the mustard seeds on a paper towel to remove some of the brine and make them stick to the cheese ball easier.
*Roll the cheese ball in the pickled mustard seeds before rolling in the crushed crackers.
*If you like this recipe, rate it with some stars!!!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 68mgSodium: 1089mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 15g
This recipe adapted from here.
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