Recipe makes 20 to 25 cheese balls. W-S Journal
Chill : 1 Hour
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- 6 tablespoon(s) butter, softened, divided
- 1/4 cup(s) finely chopped fresh parsley
- 2 clove(s) garlic, minced
- 1/2 cup(s) goat cheese, softened
- 1/2 tablespoon(s) ground cumin
- 1 teaspoon(s) horseradish or horseradish mayonnaise
- 1 cup(s) neufchatel cheese, softened
- 1 teaspoon(s) sea or kosher salt
- 1 cup(s) shredded sharp cheddar cheese
- 3/4 cup(s) walnut halves
- 1. Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
- 2. In a medium bowl, combine the neufchatel and goat cheeses and 4 tablespoons of the butter. Use a rubber spatula to mix until well combined. Mix in the cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.
- 3. While the mixture chills, melt the remaining 2 tablespoons of butter. In a small bowl, combine the butter and walnut halves, toss to coat evenly. Sprinkle in the salt and cumin, then toss again.
- 4. Spread the walnuts over the prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove the nuts from the oven and transfer to a plate to cool.
- 5. When the nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.
- 6. In a wide, shallow bowl or baking pan, mix together the chopped walnuts and parsley.
- 7. Once the cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 1-tablespoon balls. Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture. Arrange on a serving platter.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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