Everything sourdough crackers are a bit salty with a hint of sourdough flavor, which pairs well with the delicious savory cheese ball.
Pretzels are crispy and thin, and are quite dry when eaten by themselves. Pretzels have a salty outer layer on the outside of them.
Pretzels work well with a cheese ball for a very small sampling of the appetizer.
Celery sticks are a juicy, stringy vegetable you can use to dip into the cheese ball with.
Celery sticks are a great addition to the crackers to serve with your cheese ball.
Carrot sticks hold up well when you dip them into a cheese ball. Carrot sticks should be cut into thin pieces, not too big so they can take one dip, and then enjoy their appetizer (no double dipping!!).
Pita chips can be flavored with many different combinations of spices and herbs.
Parmesan herb garlic pita chips are a delicious pairing for a cheese ball.
You can even make a spicy version of pita chips using cayenne pepper and paprika adding a bit of heat to your cheese ball appetizer.
Roast 220 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
Place 220 g of hazelnuts into a food processor.
Add 1 tbsp of granulated sugar.
Blend the hazelnuts on low, and then on high until the hazelnuts are a fine texture. They only need about 10-25 seconds of blending in total. You don't want to overdo it and make a paste.
Your hazelnut meal is ready to use. Store it in an airtight container at room temperature for any leftover hazelnut meal.