This hors d'oeuvre was inspired by one of my mother's favorite bridge club treats — a giant cheese ball. She would usually cover it with nuts and serve it with Ritz crackers. This updated version can be made weeks in advance and kept submerged in the marinade in the refrigerator. Instead of a huge ball that everyone chisels away at, I've made individual cheese balls that are much more inviting.

Get the recipe for Toasted Cumin and Roasted Garlic Cream Cheese with Flatbreads