Ingredients
Cheese Mixture
- 1 8-ounce block cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 6 ounces finely grated sharp white cheddar cheese
- Salt and pepper to taste
Toppings
- 3/4 cup finely chopped pecans (regular or candied)
- 3/4 cup chopped dried cranberries
- 1/2 cup thinly sliced chives
- 1/4 cup finely chopped parsley
Instructions
- Combine the cheeses: In a bowl, place the softened cream cheese and mascarpone cheese. Using a mixer or a large spoon, mix until they are thoroughly combined and smooth.
- Add cheddar and season: Incorporate the finely grated sharp white cheddar cheese along with salt and pepper to taste. Mix until everything is well combined into a uniform mixture.
- Form cheese balls: Roll the cheese mixture into bite-sized balls, approximately 1 inch in diameter, ensuring they hold their shape well.
- Prepare toppings: Spread the chopped pecans and dried cranberries on two separate plates. Mix the sliced chives and finely chopped parsley together and place on a third plate.
- Coat cheese balls: Roll approximately one-third of the cheese balls in pecans, one-third in dried cranberries, and the remaining one-third in the herb mixture, ensuring each ball is evenly coated.
- Chill before serving: Refrigerate the coated cheese balls until ready to serve, allowing flavors to meld and the texture to firm up slightly.
Notes
- These mini cheese balls can be prepared up to 8 hours in advance. Cover tightly with plastic wrap and refrigerate. Remove about 10 minutes before serving to soften slightly.
- Make sure to finely chop the toppings so they adhere easily and evenly to the cheese balls.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
