So, say someone was going to an Easter brunch and needed a little something to contribute to the feast of the bunnies. Something a little savory, easy to whip up because that egg hunt takes some time to finish, and a dish that lets guests sneak a few bites popped right into their mouths in between sneaks of the chocolate-covered eggs that ‘somehow’ found their way into the palms of their hands.
I won’t be partaking of tulips and Easter Ham at a loved ones home this Easter, unless you count your loved ones as those who are bellied up to the sounds of ringing slot machines and the hoots and hollers of winners at the roulette wheel. But I bet I will find a buffet that will offer a little something to snack on, although nothing is as good as a home cooked meal made with love.
Unless its the 943,287 desserts that the hotel buffet offers up. That I most likely won’t pass by without taking full advantage of as I plot my escape plan to take another spin on the Wheel of Fortune machine. I can hear it now…”Wheel. Of. FOOOOOORRTUUNE.” It’s my Vegas vice. What can I say…
These little Mini Blue Cheese Balls are easy. Easy to make, easy to eat. Pair them with apple slices, dried fruit or some savory rosemary crackers to compliment the blue-ness and the savory side. And of course champagne. What’s a brunch without a little clink of the champs?
Mini Blue Cheese Balls
- 8 ounces cream cheese , at room temperature
- 6 tablespoons ¾ stick unsalted butter, at room temperature
- 1 teaspoon Worcestershire sauce
- ½ teaspoon white pepper
- 4 ounces ⅔ cup Blue Cheese, crumbled
- 1 4-ounce can chopped black olives
- 2 green onions , chopped
- 6 ounces 1 ½ cup White Cheddar Cheese, shredded
- 1 cup pecans , chopped and toasted
- Add cream cheese, butter, Worcestershire sauce and pepper to large bowl. Mix with hand mixer for 1-2 minute or until smooth and well combined. Add crumbled Blue Cheese, olives, onions and and White Cheddar cheese and mix well.
- Prepare a baking sheet with wax paper or parchment. Roll cheese mixture into 1-inch balls and roll in toasted pecans and place on baking sheet. Refrigerate for 1 hour or up to overnight. Serve chilled or at room temperature with crackers or apples.
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