Herb Cheeseball

8 ounces cream cheese
2 tablespoons chopped fresh thyme (divided use)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 tablespoons gin or vodka
10 ounces (2-1/2 cups) grated Swiss cheese
1 tin Deviled Ham
1/2 cup chopped fresh chives



In a large bowl or food processor, combine cream cheese, half the thyme, pepper, salt, and gin or vodka. Beat or process until blended and smooth.

Add Swiss cheese and ham and beat vigorously until evenly mixed. If you are using a food processor, take care not to overmix. The ham and Swiss cheese should retain some texture. This is a rather soft mixture and will be easier to form if it is refrigerated for 2 to 3 hours first.

Combine remaining thyme and the chives and spread on a large plate or sheet of wax paper. Dampen hands and divide the cheese mixture in half. Pat and press each half into a ball about 3 inches in diameter. Roll each ball in thyme and chive mixture, pressing so coating adheres. Wrap separately in plastic wrap and chill until served.


From Full Moon Natives recipe files