Mistletoe Kissing Ball Appetizer (Print Version)

A creamy cheese and grape ball woven with fresh herbs and prosciutto, perfect for holiday gatherings.

# Components:

→ Cheese Balls

01 - 7 oz cream cheese, softened
02 - 3.5 oz goat cheese, softened
03 - 1 tablespoon fresh chives, finely minced
04 - 1 tablespoon fresh parsley, finely minced
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/8 teaspoon fine sea salt

→ Assembly

07 - 1 large round food-safe styrofoam or floral foam ball, 6 to 7 inches diameter (wrapped in plastic if not food-safe)
08 - 10.5 oz green seedless grapes, firm, washed and thoroughly dried
09 - 5.3 oz prosciutto, thinly sliced
10 - 1 small bunch fresh rosemary sprigs (for weaving and garnish)
11 - 1 small bunch fresh thyme sprigs (for weaving and garnish)
12 - 80 to 100 sturdy toothpicks or cocktail skewers
13 - 1 decorative ribbon (optional, for hanging or presentation)

# Preparation Steps:

01 - Blend softened cream cheese and goat cheese in a medium bowl until fully smooth using a silicone spatula or hand mixer on low speed. Add minced chives, parsley, black pepper, and sea salt; mix evenly. If mixture is too soft, chill for 15 to 20 minutes to firm up.
02 - Scoop even 1-inch portions using a melon baller or teaspoon. Roll each portion between palms to smooth. Place on parchment-lined tray and refrigerate at least 20 minutes to firm.
03 - Ensure grapes are dry; cut prosciutto into 3/4-inch wide, 3 to 4-inch long strips. Trim rosemary and thyme into 2 to 3-inch sprigs. Wrap foam ball with plastic if necessary and secure it on a bowl or mug to stabilize.
04 - Thread grapes, cheese balls, or prosciutto strips alternately onto toothpicks. Insert skewers into foam ball in a spiral pattern from top downward, pressing gently without overcrowding for stability and even coverage.
05 - Insert rosemary and thyme sprigs between toothpicks, arcing them to interlace ingredients and fill gaps, creating a natural, aromatic appearance.
06 - Inspect ball for gaps; fill with extra ingredients as needed. Optionally tie a festive ribbon for hanging or presentation. Refrigerate up to 2 hours before serving to maintain freshness.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but it's surprisingly manageable once you understand the structure—pure kitchen confidence in edible form
  • Every bite is different: creamy cheese, juicy grape, salty prosciutto, and fresh herb notes dance together
  • It's the edible centerpiece that actually gets eaten, solving the eternal party problem of what to do with decorations
02 -
  • Overmixing your cheese is the easiest mistake to make; blend just until the herbs are evenly distributed, or you'll end up with something closer to mousse than moldable cheese
  • Wet grapes will slip and slide—I learned this the embarrassing way when one guest watched three grapes fall off in succession; now I pat them obsessively dry
  • Assemble the same day you're serving; cheese and herbs dry out and the structure loosens if you make it more than a few hours ahead
03 -
  • Make your cheese balls in advance and freeze them for up to a week; pull them out thirty minutes before assembly so they're the perfect firmness for threading onto toothpicks
  • If you're nervous about structure, use longer skewers; the deeper they penetrate the foam, the more stable everything becomes
  • The secret to making this look effortless is actually rotating the ball constantly as you work—step back every few toothpicks, turn it slightly, assess what's missing, and fill gaps strategically
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