Smoked Gorgonzola Rosemary Cheese Balls.

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.

— Knead to Cook

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11 Comments

  1. The directions say to add all the ingredients into a food processor – shouldn’t this be all except the almonds? Confused.

    1. I always encourage people to read through a recipe before starting. Yes, omit the almond and keep them in a separate bowl for rolling.

  2. just came across this, and was wondering what the purpose of the wine was? Ans Is it possible to leave it out, and still have them come out okay?

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