Can I substitute the callaloo with other leafy greens?

Absolutely! You can use different types of greens like spinach or kale. Just make sure to cook them until they are tender.

Can I make this ahead of time?

You can prepare the cheese ball a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. Add the coating right before serving.

What can I use instead of ricotta cheese?

If you don't have ricotta, you can use cream cheese or mascarpone. The texture will be slightly different, but it will still taste great.

Is this recipe vegetarian or vegan-friendly?

To make it vegetarian, ensure your Parmesan cheese is vegetarian-friendly (some use animal rennet). Omit any meat-based toppings. For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.

What if the cheese ball is too soft to handle?

If the cheese ball is too soft, try chilling it in the freezer for about 30 minutes before coating. This will help it hold its shape better.

Have you ever found yourself at a gathering, craving something beyond the usual dips and chips? That's exactly how this Callaloo and Ricotta Cheese Ball came to life. Inspired by the vibrant flavors of the Caribbean and the comforting richness of Italian cheeses, it’s a unique appetizer that’s both unexpected and utterly delicious. I remember the first time I served this; the look on people’s faces was priceless – a mix of curiosity and delight!

Callaloo, a leafy green popular in the Caribbean, brings an earthy depth that pairs beautifully with the creamy ricotta and sharp Parmesan. The addition of Scotch bonnet pepper (optional, of course, unless you're brave!) adds a subtle kick that keeps things interesting. Toasted nuts or fresh herbs provide a delightful textural contrast, making each bite a party in your mouth. Trust me; this cheese ball isn't just food; it's an experience.

Callaloo and Ricotta Cheese Ball

Name: Callaloo and Ricotta Cheese Ball
Prep time: 15 min
Cook time: 25 min
Total time: 4 h
Yield: 10
Cuisine: Caribbean
Ingredients: 1 pound Fresh Callaloo Leaves; 15 ounces Ricotta Cheese; 1/2 cup Grated Parmesan Cheese; 1/2 medium, chopped Onion; 2 cloves, minced Garlic; 1/2 cup Vegetable Broth; 1/4 (optional, finely chopped) Scotch Bonnet Pepper; 2 tablespoons Olive Oil; To taste Salt; To taste Black Pepper; Pinch Ground Nutmeg; 1/2 cup (for coating) Chopped Toasted Nuts; 1/2 cup (for coating) Breadcrumbs; 1/4 cup (for coating) Fresh Herbs; For serving Crackers

Elevate your appetizer game with a Callaloo and Ricotta Cheese Ball, a delightful fusion of Caribbean and Italian flavors. This unique, savory dish is perfect for parties and gatherings, offering a delicious blend of earthy callaloo, creamy ricotta, and a hint of spice.

⏳ Yield & Time

Yield: 10 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 240 minutes

📖 Instructions

First, thoroughly wash the callaloo leaves. Roughly chop them. This makes them easier to cook evenly, trust me, it's a lifesaver!
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until they soften and become fragrant – about 5 minutes. Don't rush this step, that aroma is pure gold!
Add the chopped callaloo to the pot. Stir in vegetable broth and Scotch bonnet pepper (if using). Bring to a simmer. Reduce the heat and cook until the callaloo is tender, about 20-25 minutes. Ensure you stir occasionally to prevent sticking. Learned that the hard way one time *sigh*.
Once cooked, remove from heat and let the callaloo cool slightly. Drain any excess liquid. Excess liquid will make the cheese ball too soft.
In a food processor, pulse the cooked callaloo until finely chopped. It shouldn't be a puree, but finely minced. You want a good texture.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and callaloo mixture. Season with salt, pepper, and a pinch of nutmeg. Mix well until everything is evenly combined. This step is essential for that perfect blend of flavors. Make sure you don't under-season or the cheese ball will taste like cardboard!
Lay a large piece of cheesecloth in a bowl. Pour the cheese mixture onto the cheesecloth. Gather the ends and tie it tightly to form a ball. Squeeze out any excess liquid. This is critical for a firm cheese ball.
Hang the cheese ball over a bowl in the refrigerator to drain for at least 4 hours, or preferably overnight. This step makes all the difference. I once skipped this and...well, it was a melty mess.
Remove the cheese ball from the cheesecloth. Place it on a serving platter.
In separate bowls, prepare your coatings. Options include chopped toasted nuts, breadcrumbs, fresh herbs (like parsley or chives), or a sprinkle of paprika. Get creative!
Gently roll the cheese ball in your chosen coating until fully covered. Press the coating lightly to adhere. I find using my hands works best. (Make sure they are clean!)
Garnish the platter with crackers, toasted baguette slices, or fresh vegetables. Serve immediately or chill for later. Remember, presentation is key. A few sprigs of rosemary can make a world of difference.
Enjoy your delicious Callaloo and Ricotta Cheese Ball! This will be the talk of the party... or at least, a tasty conversation starter. :)

📝 Notes

For a milder flavor, skip the Scotch bonnet pepper or use a milder chili.
Feel free to experiment with different coatings like sesame seeds or everything bagel seasoning.
Make sure to drain the ricotta cheese well to prevent a soggy cheese ball.