Mascarpone Bouchees Mini Cheese Balls Food

MEDITERRANEAN CHEESE BALL BITES

Steps:

• In a saucepan over medium heat, add chopped walnuts or pine nuts and stir until lightly toasted. Let cool and set aside.
• In a medium bowl, combine cheeses, salt, garlic, olive oil, lemon zest, bacon, figs, parsley and black pepper. Mix with a large spoon or with your hands until ingredients are thoroughly combined. Refrigerate at least one hour, or overnight if you prefer.
• Spoon the mixture out by the tablespoon and shape into 36 balls about 1.5 inches each. Roll in chopped nuts and refrigerate until ready to serve.

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.

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.

MASCARPONE

Steps:

• Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
• Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

MINIATURE CHEESE BALLS

Steps:

• Combine cream cheese, parmesan cheese and green olives.
• Shape into 1 inch (or smaller) balls.
• Roll each ball in chopped dried beef.
• Arrange on serving platter with decorative toothpicks in each mini cheese ball.

MASCARPONE BOUCHEES (MINI CHEESE BALLS)

Steps:

• In a food processor mix all ingredients except nuts until smooth.
• Remove from processor and roll in to bite-size balls.
• Coat the balls with nuts.
• Place on wax paper and chill 1 hour before serving.

BABY CHEESE BALLS

Steps:

• Combine first 5 ingredients (to seasoning salt), mix well, and shape into walnut sized balls.
• Roll 1/3 balls in sesame seeds, 1/3 in chili powder, and 1/3 in dill or make them all one kind if you prefer.
• Put in the refrigerator to chill and set!

MINI CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese until smooth. Add remaining ingredients except walnuts; blend well. Refrigerate mixture 30 minutes or until easy to handle. Shape into 1 inch balls. Roll in chopped walnuts.
• Refrigerate until firm.
• Serve with crackers.
• Store in refrigerator up to 2 weeks.

MINI CHEESE BALL BATS

Steps:

• Combine the room temperature cream cheese, grated parmesan cheese and pesto into a glass bowl and mix until all the ingredients are incorporated. Refrigerate the cheese mixture for 1 hour.
• Line a cookie sheet with parchment paper.
• Use a small ice cream scooper to scoop out 10 cheese balls and let rest on cookie sheet with parchment paper.
• Finely chop the bunch of parsley before rolling each cheese ball. Cover cheese ball completely with finely chopped parsley.
• Press 2 olives onto cheese ball for eyes and 2 slivered almonds for vampire teeth. Press 2 green tortilla chips on each side of the cheese ball to create little bat wings. Enjoy!