Cheese Ball Trio Recipe

These creamy, coated cheese balls spread perfectly over crostini or crudités.

• YIELDS: 8 servings
• PREP TIME: 0 hours 20 mins
• TOTAL TIME: 4 hours 20 mins

INGREDIENTS

Blue Cheese-Bacon

• 4 oz. cream cheese
• 2 oz. crumbled blue cheese
• 3 1/2 tbsp. crumbled cooked bacon (2 tbsp. for coating)
• 1 1/2 tbsp. fresh flat-leaf parsley, chopped
• 1 chopped scallion
• 2 tbsp. fresh chives, chopped (for coating)

Smoky Cheddar-Pecan

• 4 oz. cream cheese
• 3 tbsp. toasted pecans, chopped
• 1/2 tsp. paprika
• 1/4 tsp. Freshly ground black pepper
• 4 oz. smoked cheddar cheese
• 1/3 c. toasted pecans, chopped (for coating)
• 1/2 tsp. paprika (for coating)
• 1/8 tsp. freshly ground back pepper (for coating)

Pepperoncini-Feta

• 4 oz. cream cheese
• 1 small shallot, chopped
• 2 tbsp. pepperoncini peppers, chopped
• 1 1/2 tbsp. fresh basil, chopped
• 2 tsp. fresh oregano, chopped
• 1 tsp. lemon zest
• 1 small grated garlic clove
• 4 oz. Crumbled feta
• 1/4 c. fresh flat-leaf parsley, chopped (for coating)
• Crackers, crostini, assorted crudités for serving

DIRECTIONS

1. Blue Cheese-Bacon. Beat cream cheese and crumbled blue cheese with an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in 1 1/2 tablespoons crumbled cooked bacon, fresh flat-leaf parsley, and scallion until evenly combined. With wet hands, shape mixture into a ball. Combine fresh chives and 2 tablespoons crumbled cooked bacon on a plate. Roll cheese ball in chive mixture to coat. Cover and chill at least 4 hours or up to 2 days.
2. Smoky Cheddar-Pecan. Beat cream cheese, 3 tablespoons chopped toasted pecans, 1/2 teaspoon paprika, and 1/4 teaspoon freshly ground black pepper with an electric mixer on medium speed until combined, 1 to 2 minutes. Add smoked Cheddar cheese, beating just until combined, 30 seconds to 1 minute. With wet hands, shape mixture into a ball. Combine 1/3 cup chopped toasted pecans, 1/2 teaspoon paprika, and 1/8 teaspoon freshly ground black pepper on a plate. Roll cheese ball in pecan mixture to coat. Cover and chill at least 4 hours or up to 2 days, if desired.
3. Pepperoncini-Feta. Beat cream cheese, shallot, pepperoncini peppers, basil, oregano, lemon zest, and garlic clove with an electric mixer on medium speed until creamy, 1 to 2 minutes. Add crumbled Feta, beating just until combined, 1 to 2 minutes. With wet hands, shape mixture into a ball. Spread fresh flat-leaf parsley on a plate. Roll cheese ball in parsley to coat. Cover and chill 4 hours or up to 2 days, if desired.