Mini Goat Cheese Cheese Balls Food

MINI GOAT CHEESE BALLS

Steps:

• Mix all ingredients except pecans in a food processor until smooth.
• Using a small spoon or a small cookie scoop, scoop and roll small balls in the palm of your hand.
• Roll balls in finely chopped pecans.
• Insert a pretzel stick and serve immediately, or chill until ready to serve without the stick. If you insert the sticks too soon, they will become soggy.

MINI GOAT CHEESE CHEESE BALLS

Steps:

• Line a sheet tray with parchment paper.
• Mix the goat cheese, cream cheese, scallions, 1 tablespoon of parsley, and pepper in a medium-sized bowl. Mix with an electric hand mixer until smooth.
• Taking a tablespoon-sized scoop, roll the mixture into balls and place them on the sheet tray.
• Place the croutons in a food processor, pulse into crumbs. Place the crumbs in a bowl, add the remaining parsley and stir to combine. Roll the cheese balls in this mixture. Place them back on the sheet tray. Insert the pretzel toothpicks, place them on a serving tray, and enjoy.

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, 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.