This classic crowd-pleaser gets a French twist.
Add cream cheese, wine, black pepper, salt, and, if desired, crushed red pepper.
Process until combined, scraping down sides of bowl as needed, about 15 seconds.
Photo: Victor Protasio
Place cheese mixture on center of a large piece of plastic wrap.
Gather ends of wrap to form cheese mixture into a ball.
Secure with a twist tie or rubber band.
Refrigerate for at least 4 hours and up to 3 days.
Just before serving, spread chives and parsley on a large cutting board or other work surface.
Remove cheese mixture from plastic wrap.
Using your hands, reshape mixture into a ball.
Roll cheese ball in herbs to coat.
Serve with crostini, crackers, and/or vegetables.
To make crostini:
Preheat oven to 350F.
Slice 1 baguette diagonally into 1/4-inch-thick slices.
Arrange on a large baking sheet in a single layer.
Brush with olive oil on both sides and season with salt.
Bake until golden, 16 to 18 minutes, rotating baking sheet halfway through.
