Mini Cheese Balls

By lorik

Ingredients

• Fig-Walnut Cheese Balls:
• 8 ounces goat cheese, softened
• 4 ounces gorgonzola
• 3 Tbsp finely chopped dried figs
• Black pepper
• Finely chopped candied walnuts
• Bacon-Chive Cheese Balls:
• 8 ounces cream cheese, softened
• 1 cup shredded gouda
• 2 chopped cooked bacon slices
• 1 tsp Worcestershire sauce
• 1/2 tsp lemon zest
• Hot sauce to taste
• Snipped chives
• Asian Cheese Balls:
• 8 oz cream cheese, softened
• 8 oz goat cheese, softened
• 2 Tbsp minced chives
• 2 tsp chili garlic sauce
• 2 tsp low sodium soy sauce
• 3/4 tsp sesame oil
• 2/3 cup sesame seeds

Details

Adapted from foodnetwork.com

Preparation

Step 1

Fig-Walnut cheese balls:
Pulse 8 ounces softened goat cheese and 4 ounces gorgonzola dolce in a food processor until smooth. Mix in 3 tablespoons finely chopped dried figs; chill. Form into 1-inch balls; roll in freshly ground pepper and finely chopped candied walnuts.

Bacon-Chive Cheese Balls:
Mix 8 ounces softened cream cheese, 1 cup shredded gouda, 2 chopped cooked bacon slices, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, and hot sauce to taste; chill. Form into 1-inch balls; roll in chopped chives.

Asian Cheese Balls:
Blend cream cheese, goat cheese, chives, chili garlic sauce, soy and oil in a bowl with a mixer until combined. Chill 30 minutes. Form mixture into 1 tsp balls using a #100 scoop; chill until firm, 2 hours or overnight. Roll balls in sesame seeds; chill until ready to serve.