BLT Cheese Truffles

By CheeseDiva

After you remove the finished truffles from the refrigerator, let them sit for 15 to 20 minutes to soften a bit, the flavors really come through much better when they are not ice cold.

Ingredients

• 2 8 oz package of cream cheese, softened
• 1 8 oz package of shredded sharp cheddar cheese
• 1/4 tsp cayenne pepper
• 1/4 tsp coarse black pepper
• 2 tsp BBQ Seasoning or Rub
• 1/2 cup julienne sun-dried tomatoes, drained and minced
• 3 tbsp chopped chives
• 3 tbsp chopped parsley
• 2 1/2 cup cooked bacon, finely chopped

Preparation

Step 1

Beat the cream cheese, cheddar cheese, cayenne, black pepper, BBQ seasoning and sun-dried tomatoes in a mixer or food processor until well blended
Refrigerate for two hours or until well chilled and the mixture is somewhat stiff
Shape mixture into 24, (1 inch balls), I used a mini ice cream scoop
Lay a piece of parchment or plastic wrap onto a sheet pan and sprinkle the chopped chives, parsley and bacon evenly all over the top
Roll the cheese balls around until each one is coated well
Serve immediately alone or with crackers & toasts or cover and put them back in the refrigerator until ready to serve