Gorgonzola Porcupine Cheese Ball Food
GORGONZOLA CHEESE BALL
Intense flavours abound in this delicious cheese spread - the pungent gorgonzola combined with the delicate anisette of the Sambuca and the crunchy nuttiness of the pine nuts - this begs to be spread on a crisp, juicy wedge of pear or apple! This needs to be refrigerated for atleast 2 hours before serving.
Provided by evelynathens
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine everything but nuts in food processor and process 1 minute.
- Spoon into a small bowl, cover and refrigerate for atleast 2 hours.
- Shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time.
- Serve with assorted crackers and pear and apple wedges.
GORGONZOLA PORCUPINE CHEESE BALL
These cheese balls are really fun to make and serve. Great with my recipe #227398. Please note, cooking time is chilling time.
Provided by Karens Krazy Kitchen
Categories < 4 Hours
Time 2h20m
Yield 2 cheese balls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the Gorgonzola in a medium sized bowl.
- Melt the butter.
- Add the melted butter to the Gorgonzola and mix well.
- Press in the garlic, add the olive oil, lemon zest and juice, white pepper and stir until thick.
- Form the mixture into two balls.
- Wrap each ball in plastic wrap and chill for two hours.
- Cut the celery into 3 inch long by 1/4 inch thick sticks (you want to make sure your sticks are cut thin enough that cocktail onions will fit onto them).
- Drain the Cocktail Onions.
- Press the Cocktail Onions down on top of the celery sticks.
- Unwrap the cheese and arrange side by side on a nice, oblong serving platter.
- Press the celery sticks into the cheese ball so that they look like porcupine quills, with a little snow on top --.
- Enjoy!
Nutrition Facts : Calories 281.2, Fat 23.6, SaturatedFat 13.4, Cholesterol 52.5, Sodium 768.2, Carbohydrate 7, Fiber 1.9, Sugar 3, Protein 11.6
SPINACH AND GORGONZOLA CHEESE BALL
An elegant and simple cold appetizer. Great served with water biscuits.
Provided by PEARLIEQ
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
Steps:
- Stir together cream cheese and spinach in a large bowl; mix well. Gently fold in Gorgonzola crumbles. Shape cheese mixture into a ball. Roll cheese ball in slivered almonds. Wrap well; chill until firm, about 1 hour.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 2.2 g, Cholesterol 42 mg, Fat 14.6 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 201 mg, Sugar 0.3 g
GORGONZOLA & CRANBERRY CHEESE BALL
A cheese ball is a classic appetizer to take to any gathering, and it's so easy to make. This version, studded with tangy dried cranberries, is a holiday hit. -Kathy Hahn, Pollock Pines, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. Roll cheese ball in pecans. Serve with crackers.
Nutrition Facts : Calories 274 calories, Fat 22g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 277mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
GORGONZOLA AND CREAM CHEESE BALLS
These elegant little balls are served on tiny pretzel sticks. Great make ahead. From The Hors D'Oeuvre Book by C. Castle.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 1h30m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In bowl combine cream cheese, gorgonzola, celery, parsley, onion, chives, and seasonings. Mix until well blended. Taste and adjust seasonings. Chill 1-2 hours.
- Form cheese mixture into 3/4 inch balls and gently roll in nuts to cover completely. Place in single layer. Cover and refrigerate for at least one hour or up to two days.
- To serve arrange balls attractively on a serving plate. Insert single pretzel stick into each ball. Garnish with watercress.
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