Mini Cheese Balls

If you ever want to make something that is impressive, easy, and popular, you cannot go wrong with these mini cheese balls. I often make them for social gatherings (especially girls night). My personaly favorite is the blue cheese and green onion rolled in sesame seeds. But they are all delicious. (Try to remember that you're supposed to eat them with crackers, even if they are bite-size.)


Blue Cheese and Green Onion, Pesto Sauce and Pine Nuts, and Garlic and Fresh Basil

Ingredients:

3 bricks (24 ounces) cream cheese
2 ounces blue cheese (try to get a really good brand - imports are best)
1 tablespoon finely chopped green onion
2 teaspoons bottled pesto sauce
1 tablespoon chopped pine nuts (cheaper to buy small amount in the grocery store bulk section)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh basil (believe me, fresh makes a huge difference)

To Coat:

1/4 cup finely chopped parsley (fresh, if possible)
1/4 cup toasted sesame seeds
1/4 cup poppy seeds

Divide cream cheese equally between 3 small bowls. Let the cream cheese soften at room temperature for approximately 5-10 minutes. Into one mix the blue cheese and green onions. Mix the pesto and pine nuts into the second bowl. Mix the garlic and fresh basil in the third bowl. After they are mixed thoroughly, place them back in the fridge to harden (roughly 30 minutes). This will make it much easier to handle and ball.

After the blends have hardened slightly, take small scoops, the size of a large walnut and form a ball with each, keeping them separate. I have found that this much cream cheese will make 7-8 balls for each brick you use. Roll the blue cheese balls in the toasted sesame seeds, the pesto balls in the chopped parsley, and the garlic balls in the poppy seeds, covering completely. The coatings will help them form a more uniform ball as you proceed. Serve with crackers and toothpicks.

Yields: 21 cheese balls (7 of each kind)