Best Cheese Ball Bites Recipes

TOASTED PECAN AND HERBED CHEESE BALL BITES

Steps:

• Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
• Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
• Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.

SOCCER CHEESE BALL BITES

Steps:

• Combine cream cheese and Gouda cheese in a bowl and season with balsamic vinegar. Cut off small portions of the cheese mixture with a teaspoon and roll into balls.
• Cut olives in half and then into small squares. Push olive squares onto the outside of the cheese balls so they look like soccer balls.

CHEESE BALL BITES

Steps:

• Mix ball ingredients together.
• Divide into tablespoon size balls.
• Refrigerate 30 minutes.
• Before serving, roll balls in toppings of choice (dried cranberries, crushed nuts, parsley, pine nuts, poppy/sesame seeds, etc.) and serve with pretzel stick.

MEDITERRANEAN CHEESE BALL BITES - SPRINKLE BAKES

Steps:

• In a saucepan over medium heat, add chopped walnuts or pine nuts and stir until lightly toasted. Let cool and set aside.
• In a medium bowl, combine cheeses, salt, garlic, olive oil, lemon zest, bacon, figs, parsley and black pepper. Mix with a large spoon or with your hands until ingredients are thoroughly combined. Refrigerate at least one hour, or overnight if you prefer.
• Spoon the mixture out by the tablespoon and shape into 36 balls about 1.5 inches each. Roll in chopped nuts and refrigerate until ready to serve.

CHEESE BALL BITES

Steps:

• Using an electric mixer, beat cream cheese in a large bowl until smooth. Add cheddar cheese, ranch dressing mix, bacon and green onions. Beat again until well blended.
• Cover and chill in refrigerator for 20 minutes, or until set up enough to handle.
• Roll into 1″ sized balls. Then roll in chopped pecans.
• Chill until ready to serve. Just before serving, stick a pretzel stick into each cheese ball bite.

CHEESE BALL BITES RECIPE

Steps:

• 1. In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside. 2. Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment-lined baking sheet. Refrigerate until firm, 1 hour. 3. In a shallow bowl, stir together bacon, chives, and pecans. 4. Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

CHEESE BALL BITES

Steps:

• Mix the bacon, chives, and pecans together and set aside.
• Mix the cream cheese, cheddar cheese, garlic powder, paprika, and salt. Roll into 20 balls. Place on cookie sheet and refrigerate until cold and set about 1 hours.
• Spread the bacon mixture out onto another cookie sheet. Roll the cheese balls in the bacon mixture. Place a pretzel rod in each ball. Store in fridge