Soccer Cheese Ball Bites Food

CHEESE BALL BITES ARE THE ULTIMATE MAKE-AHEAD PARTY APPETIZER

Steps:

• For the cheese ball bites, in a large bowl, stir together cheddar cheese, cream cheese, green onions, paprika and cayenne pepper. Form mixture into 24, 1 Tbsp balls (tip: dampen hands with a little water if mixture is sticking).
• For the coating, roll 4 balls into walnuts, pressing lightly to adhere, and place on a serving platter. Repeat with remaining balls and coatings (4 balls per 3 Tbsp of topping).
• Serve finished cheese ball bites with fresh baguette, crostini or crackers.

CHEESE BALL BITES

Steps:

• Preheat the oven to 375ºF.
• Slice off the end of a head of garlic (the opposite end of the root) so that the head stays intact.
• Place the garlic head on a piece of aluminum foil and drizzle it with olive oil. Wrap the garlic with tin foil and place the garlic in the oven for 20-25 minutes. Remove the garlic from the oven. Set aside.
• Next, add the softened cream cheese to a food processor and process until the cream cheese is smooth.
• Squeeze the garlic cloves from the garlic paper into the food processor. The garlic should easily squeeze out into the food processor.
• Add the shredded cheddar cheese, ½ teaspoon salt, and cracked pepper to the food processor and process the ingredients together on low until all the ingredients are combined.
• Once the ingredients are combined, scrape the sides of the food processor and cover the bowl with plastic wrap. Place the cream cheese mixture in the fridge for 30 minutes until it firms up.
• Meanwhile, prepare the candied pecans. Chop the pecans up into small pieces (almost chopped into crumbs) and place them in a large skillet and heat over medium heat.
• Drizzle the maple syrup over the pecans and add the remaining ¼ teaspoon salt.
• Toast the pecans for 4-5 minutes or until they begin to brown.
• Remove the pecans from the heat and spread them out on a plate.
• When the cream cheese is ready, remove it from the fridge.
• Use a ½ tablespoon scoop to scoop out the cream cheese mixture and roll the cream cheese into a ball. Roll the ball in the pecan crumbs and place the cream cheese ball rolled in pecans on a plate. Repeat this process until the cream cheese mixture is gone.
• Carefully place a pretzel stick into the center of each cream cheese ball and serve.

CHEESE BALL BITES

Steps:

• Mix ball ingredients together.
• Divide into tablespoon size balls.
• Refrigerate 30 minutes.
• Before serving, roll balls in toppings of choice (dried cranberries, crushed nuts, parsley, pine nuts, poppy/sesame seeds, etc.) and serve with pretzel stick.

BITE-SIZE CHEESE BALLS

Steps:

• Combine first 4 ingredients; cover and chill for 1 hour.
• Shape mixture into 24, 1-inch balls; rolling in chopped pecans.
• Cover and chill up to 24 hours.
• Remove from refigetator for a couple of minutes to soften and, just before serving, carefully insert a pretzel stick into each ball.

SOCCER CHEESE BALL BITES

Steps:

• Combine cream cheese and Gouda cheese in a bowl and season with balsamic vinegar. Cut off small portions of the cheese mixture with a teaspoon and roll into balls.
• Cut olives in half and then into small squares. Push olive squares onto the outside of the cheese balls so they look like soccer balls.

FOOTBALL CHEESE BALL

Steps:

• Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
• Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
• Remove the cheese ball from the refrigerator 30 minutes before serving.