Culinary Guides

This is the appetizer people crowd around at a party. A creamy cheddar and cream cheese base gets loaded with smoky bacon, sharp jalapenos, and a little green onion, then rolled in a crunchy bacon and panko coat. It comes together fast and is even better made a day ahead.

Ingredients

For the cheese ball

• 8 ounces cream cheese, softened
• 2 teaspoons Worcestershire sauce
• 2 tablespoons mayonnaise or dressing
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 1/2 tablespoons green onion, finely sliced
• 3/4 cup cheddar cheese, shredded
• 1/4 cup fresh parmesan cheese, grated
• 3 tablespoons bacon, chopped
• 1/3 cup canned jalapenos, diced

For the topping

• 1/2 cup panko bread crumbs
• 1 tablespoon butter
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons bacon, chopped
• 1 jalapeno pepper, seeded and finely diced

Directions

1. Beat the cream cheese, Worcestershire, mayonnaise, garlic powder, and smoked paprika with an electric mixer until smooth and fluffy.
2. Stir in the cheddar, parmesan, bacon, green onion, and diced jalapenos until evenly combined.
3. Turn the mixture onto a sheet of plastic wrap, gather it into a ball, and refrigerate at least 1 hour to firm up.
4. Toast the panko with the butter in a small pan over medium heat, stirring, until lightly browned, then let it cool completely.
5. Mix the cooled panko with the parsley, bacon, and diced fresh jalapeno.
6. Roll the chilled cheese ball in the topping, pressing gently so it coats all over.
7. Set on a platter and surround with crackers, tortilla chips, and vegetable sticks for dipping.

Make the cheese ball and topping up to two days ahead, store them separately, and roll it just before serving. Fresh jalapenos in place of canned give it a brighter, sharper bite.

Grower's tip: jalapeno plants keep setting fruit right up to frost as long as you keep picking, so a couple of plants hand you far more peppers than a party needs. Pick them green and firm, and slice a few into rings to freeze so you always have your own instead of the canned kind.

The flavor here starts in the garden. Grow a couple of jalapeno plants and a row of green onions, and keep a little parsley going for the topping.