When I was growing up, my mom used to make a pasta from The Silver Palate cookbook with potatoes, rosemary, and dried apricots. There's something that even a middle schooler can enjoy about the oddly effective combination of rosemary and apricots.
You can make this cheese ball in advance -- say, today -- and keep it chilled. The flavors deepen the longer it sits, and it'll hold its shape better the colder it is. Cheese balls may be the one exception to the eat-your-cheese-at-room-temperature rule. More