Ingredients
For the cheese mixture
- 8 ounces cream cheese, softened
- 4 ounces goat cheese or farmer cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the coating
- Everything seasoning (store-bought or homemade; see Note)
For the matzah crisps
- 2 sheets matzah
- Olive oil
- Flaky salt
Instructions
- Preheat the oven to 375°F. Break the matzah into irregular, finger-length pieces. Brush lightly with olive oil and sprinkle with flaky salt. Bake on a sheet pan until golden and crisp, 6–8 minutes. Let cool completely.
- In a medium bowl, mix the cream cheese, farmer (or goat) cheese, olive oil, lemon juice, herbs, salt, and pepper until smooth and well combined. Refrigerate for 20–30 minutes, until slightly firm.
- Roll the chilled cheese into small balls (about 1 tablespoon each). Roll generously in everything seasoning until evenly coated.
- Just before serving, press a matzah crisp into the top of each cheese bite so it stands upright.
- The cheese bites can be shaped and coated up to 2 days ahead and stored covered in the refrigerator. Add the matzah crisps just before serving so they stay crunchy.
Note: Everything seasoning varies widely; if observing Passover, check labels or make a simple KFP version at home: Combine 2 tablespoons sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon dried onion flakes, and 1 tablespoon dried garlic flakes. Store airtight.