By: Betty Crocker
Basic Cheese Ball Ingredients
2 packages (8 oz each) cream cheese, softened
1 package (10 to 11 oz) chèvre (goat) cheese, softened
1 teaspoon fresh lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon kosher (coarse) salt
¼ teaspoon freshly ground black pepper
3 cups crumbled Roquefort cheese (12 oz)
2 tablespoons honey
3 tablespoons finely chopped shallot
¼ cup chopped fresh parsley
¾ cup chopped fresh parsley
¼ cup finely chopped Marcona almonds
Serve-With, If Desired:
Toasted baguette slices
- In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
- Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
- In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with baguette slices, as desired.
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