Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cheese, Christmas, Hors d'œuvre, Thanksgiving, Vegetarian
Yields or Serves:
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Cheese Balls are a classic American holiday food. A fun vintage item to talk about, easy to make, and delicious with a variety of ingredients, cheese balls are quite adaptable.
- 4 Ounces Stilton Cheese
- 4 Ounces Cream Cheese
- 2 Tablespoons Dried Apricots (Finely Chopped)
- 1 Tablespoon Fresh Thyme (Finely Chopped)
- 1 Tablespoon Fresh Thyme (Finely Chopped)
- 1/4 Teaspoon Freshly Ground Pepper
- 1/2 Teaspoon Kosher Salt
- 3 Tablespoons Fresh Parsley (Finely Chopped)
- Allow Stilton and cream cheese to come to room temperature, and then combine in food processor. Blend at low to medium speed until smooth. Stir in apricots, thyme, pepper, and kosher salt.
- Using a spatula, scrape mixture onto a piece of plastic wrap. Cover the cheese mass, and form gently into a ball. Place plastic wrapped cheese ball in refrigerator for 3 hours. This will make it easier to finish and plate.
- Spread chopped parsley, on a plate or in a wide, shallow bowl. Remove cheese ball from plastic wrap, and place on top of chopped parsley. Roll ball, pressing gently to coat exterior. Chill, if not serving immediately.
- The ball will keep, refrigerated, for two to three days. When ready to serve, place cheese ball on flat board or decorative plate alongside crisp crackers or sliced baguette.
- Makes One 8-Ounce Cheese Ball.
- “Work With What You Got!”
- © Victoria Hart Glavin Tiny New York Kitchen
