Nov 7, 2012 15:19 Cheddar, Feta and Walnut Ball Cheddar, Feta and Walnut Ball Advocate staff photo by ARTHUR D. LAUCK -- The recipe for these cheddar-and-feta cheese balls calls for a coating of walnuts, but you can also use parsley or chopped roasted peppers. Ellen Feiss Nov. 07, 2012 Comments Cheddar, Feta and Walnut Ball Makes two 3-inch balls or a 5-by-2-inch log. Recipe is from “Celebrating Our Gardens” by The Country Club of Louisiana Garden Club and submitted by Ellen Feiss. Tester’s note: I had only ½ cup of walnuts. So, instead of a walnut coating, one ended up with chopped parsley and the other with chopped roasted peppers on the top. 2 cups grated cheddar cheese (I used New York extra-sharp white cheddar) 1 cup cream cheese ¾ cup crumbled feta cheese 2 cloves garlic, minced ¼ tsp. hot pepper sauce 1 cup chopped walnuts, toasted if desired 2 tbls. capers, drained 2 tbls. chopped, roasted and peeled red peppers, or 2 tbls. pimiento Pinch of cayenne pepper Crackers of choice 1. Have all cheeses at room temperature. In medium bowl, combine cheddar, cream cheese, feta, garlic and pepper sauce. Mix until blended and smooth. Add ½ cup walnuts, capers and roasted peppers or pimiento. Continue to mix until all ingredients are incorporated and evenly blended. The mixture will be easier to shape if it is refrigerated at this point for 2 or 3 hours before forming. 2. Add a pinch of cayenne to the remaining ½ cup walnuts and toss to coat. Spread the nuts on a sheet of waxed paper. With damp hands, divide the mixture in half. Pat and press each half into a ball about 3 inches across or into a log about 5 inches long and 2 inches wide. Roll each ball or the log in the remaining ½ cup walnuts, patting firmly. Wrap in plastic wrap and chill until served. Serve with crackers.