Creamy Italian Mini Cheese Ball Appetizers Food

MINI CHEESE BALLS

Steps:

• Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese.
• Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet.
• Cover with plastic wrap and refrigerate at least 2 hours.
• Pull out and place on serving tray with assorted crackers.
• For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.

ITALIAN CHEESE BALL

Steps:

• In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside.
• In a medium bowl beat cream cheese and Fontina cheese with an electric mixer on medium speed until smooth.
• Beat in the salami and finely chopped roasted red sweet pepper and remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic.
• Form into a ball (or log).
• Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.
• Serve with water crackers or baguette slices, and a nice bottle of Italian wine or sparkling Spumante!
• Makes twelve 2-tablespoon servings.

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.