Bite-Size Party Cheese Balls
Makes 5 dozen marble-size balls. Recipe is from chef Philip Plaisance, of Ox Bow Restaurant in St. Francisville. He presents these like grape clusters on a large platter with fresh grape ivy for garnish. This is a favorite for blue cheese lovers.
1 lb. sharp cheddar cheese, shredded
4 ozs. blue cheese crumbles
8 ozs. cream cheese, room temperature
2 tsps. Worcestershire sauce
¼ cup onion, minced very fine
Pinch of salt and red pepper
1 bunch parsley, minced fine
1½ cups toasted pecans, chopped very fine
1. Have the 3 cheeses at room temperature. Place cheeses in mixing bowl of mixer outfitted with paddle. Blend well.
2. Add Worcestershire sauce, onion, salt and pepper.
3. Form into small (marble-size) balls. Place in refrigerator while you prepare pecan mixture.
4. Combine chopped parsley and chopped pecans in a flat dish. Roll cheese balls into the parsley-pecan topping, lightly pressing the mixture into the balls. Place on platter, cover and chill.
Note: It’s nice to present like grape clusters on a large platter with fresh grape ivy for garnish.