The holidays will be here before we know it & I always need a few good staple appetizer recipes that I can prepare easily and ahead of time. I had leftover smoked gorgonzola from yesterday’s dinner and I thought I would use it. You can use regular gorgonzola if you couldn’t find smoked. Blue cheese would also work perfectly.
Ingredients:
4 ounces of smoked or regular gorgonzola (room temperature)
4 ounces of light or low fat cream cheese (room temperature)
1 tablespoon of fresh rosemary leaves, finely chopped
1 tablespoon of white wine
Salt and Pepper
1 cup of slivered and toasted almonds, ground into smaller pieces (walnut pieces would also work well)
20 rosemary sprigs (about 2 inches)
Directions:
Place all of the ingredients into your food processor (except the almonds) and blend until creamy. Place the mixture on a piece of plastic wrap and cover. Refrigerate for at least an hour. Then remove and using a mini scooper, scoop out and roll into bite-sized balls. Refrigerate for another 30 minutes.
Place your almonds into a bowl. Roll the cheese balls into the almond or nut mixture and coat to cover. Place the rosemary sprig into each ball to garnish and refrigerate until needed.
Pingback: Thanksgiving Menu « Bacon and Legs
The directions say to add all the ingredients into a food processor – shouldn’t this be all except the almonds? Confused.
I always encourage people to read through a recipe before starting. Yes, omit the almond and keep them in a separate bowl for rolling.
Pingback: Holiday Wrap-Up Part I: Thanksgiving « Bacon and Legs