MINI FRENCH CHEESE BALLS

Mini French Cheese Balls image

Mini cheese balls with a French flair pair perfectly with toasted baguette slices.

Provided by Betty Crocker Kitchens

Time 2h30m

Yield 75

Number Of Ingredients 13

Ingredients

2 packages (8 oz each) cream cheese, softened
1 package (10 to 11 oz) chèvre (goat) cheese, softened
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground black pepper
3 cups crumbled Roquefort cheese (12 oz)
2 tablespoons honey
3 tablespoons finely chopped shallot
1/4 cup chopped fresh parsley
3/4 cup chopped fresh parsley
1/4 cup finely chopped Marcona almonds
Toasted baguette slices

Steps:

In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with baguette slices, as desired.

Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cheese Ball, Sodium 130 mg, Sugar 0 g, TransFat 0 g