Ingredients: |
Ingredients: 1 c Neufchatel cheese, softened
½ c goat cheese, softened (I use a little more goat cheese - just to taste)
6 T butter, softened, divided
1 c shredded sharp cheddar cheese
2 cloves garlic, minced (I grate the garlic on a micro planer)
1 t minced horseradish (I use prepared horseradish)
3/4 c walnut halves
1 t sea or kosher salt
½ T ground cumin
¼ cup chopped fresh parsley
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Directions: |
Directions:Heat the oven to 300˚F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine the Neufchatel, goat cheese,and 4 T of butter.
Use a rubber spatula to mix until well combined.
Mix in cheddar cheese, garlic and horseradish. (I mix the garlic and horseradish into the cream cheese mixture and add cheddar last. I think it blends better that way.)
Cover and refrigerate for 1 hour.
While the mixture chills, melt the remaining 2 T of butter.
In a small bowl, combine the butter and walnut halves, toss to coat evenly.
Sprinkle in the salt and cumin, then toss again.
Spread the walnuts over the prepared baking sheet and toast for 7 - 10 minutes, or until lightly browned and aromatic.
Remove the nuts from the oven and transfer to a plate to cool.
When the nuts are cool, chop the nuts (with a knife, not a food processor). The pieces should be small,
but not pulverized.
In a wide, shallow bowl or baking pan, mix together the chopped nuts and parsley.
Once the cheese has chilled, put on latex gloves (I skip this step) and use a measuring spoon or scoop to form 1 T balls.
Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture. Arrange on a serving platter. Makes 20 - 25 balls. |
This recipe for Best Cheese Balls is from