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Recipe By: Cookin
Antipasto Cheese Balls
Ingredients
- CHEESE BALLS MIXTURE
- 12 ounces cream cheese (1 ½ blocks), softened to room temperature
- 3 tablespoons sour cream
- 1 cup finely freshly shredded mozzarella
- 1/4 cup finely freshly grated Parmesan
- 15 thin slices peppered salami, chopped (about 2 ounces)
- 1/4 cup pitted Kalamata olives, dried, chopped
- 1/4 cup sun-dried tomatoes, rinsed, dried, chopped
- 1/4 cup diced red bell pepper
- 1 teaspoon red wine vinegar
- 2 tablespoons chopped chives
- 2 tablespoons minced fresh parsley (or 1 ½ tsp dried)
- 2 tablespoons minced fresh basil (or 1 ½ tsp dried)
- 1 tsp EACH onion powder, garlic powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste (at least ⅛ tsp each)
- COATING
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped pistachios (I use shelled, roasted with sea salt)
- 1 tablespoon freshly minced parsley
- FOR SERVING
- 24 pretzel sticks
- SERVING SUGGESTIONS
- crostini
- crackers
- pita chips
- bagel chips
- crudite (carrots, celery, bell peppers, etc.
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Directions
- Mix all of the Cheese Ball Mixture ingredients together in a large bowl until evenly combined (except coating/nuts). Cover and chill for 30 minutes, up to 1 day,
- Combine the Coating ingrdients together in a shallow dish. Once chilled, use a 1 ½ tablespoon cookie scoop to roll the cream cheese mixture into mini balls, then roll in the nut/parsley mixture to coat, pressing to adhere.
- If serving within 2 hours, insert a pretzel stick into each mini cheese ball, then chill on a tray until ready to serve. If not serving within a couple hours, wait to add the pretzel sticks, otherwise they will become soggy.
- Serve alongside your choice of crostini, crackers, crudite, pita chips, bagel chips,
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