CREAMY MINI CHEESE BALLS
Cheese balls are perfect entertainment appetizers, especially when made in mini version. These mini cheese balls are made out of cream cheese, sharp old cheddar, fresh parsley, chives and covered in chopped almonds.
Servings: 12 cheese balls
- 1 pkg (250 g) cream cheese room temperature
- 1 cup (120 g) sharp old cheddar shredded
- 2 chives or one green onion finely chopped
- 1 Tbsp fresh parsley finely chopped
- Salt and pepper to season
- 1 ½ cup (190 g) raw unsalted almonds roasted and chopped
In a medium bowl of electric stand mixer, beat the cream cheese until creamy. Add shredded old cheddar, herbs, salt and pepper, and mix until combined.
Set oven to 350 F / 177 C and roast whole almonds on baking sheet for a maximum of 15 minutes. Keep an eye on the nuts, not to burn them. Let cool down the roasted almonds and chop them roughly with a large knife.
Take a measuring spoons (use tablespoon) and measure a tablespoon of cheese mixture. Roll in between of your palm of hands small balls and roll them in previously roasted, chopped almonds.
Place the cheese balls in an airtight container or cover them with plastic food wrap and refrigerate for a minimum of 30 minutes. Serve the cheese balls on crackers with small dill stem.