Sometimes I crave cheese balls outside of parties and gatherings, but to make an entire cheese ball for one person is just insane. Then it finally occurred to me – why not make a smaller version? And that’s exactly what I did. This little guy is smaller than my fist and only requires 4 ingredients. A mixture of goat cheese, cream cheese and cranberries all rolled up in chopped pistachios making for one very festive cheese ball. It was actually inspired by the farro salad I just made.
This mini cheese ball is actually enough for two servings so I am straying slightly for Single Serving Sunday. But I’d like to see anyone admit that they only eat one serving of a cheese ball. Admit it, you know you want to eat this as a side dish to your meal tonight. Or maybe the entree ;-). You may need to double or quadruple the recipe for the times when you crave a cheese ball in the company of others. Otherwise you will be fighting everyone off!
One year ago: Reese’s Peanut Butter Cup Ice Cream
Two years ago: Gluten-Free Bacon-Swiss Penne
MINI CRANBERRY PISTACHIO CHEESE BALL
2 oz. goat cheese, room temperature
2 0z. reduced fat cream cheese, room temperature
1 Tbsp chopped dried cranberries
1 Tbsp minced fresh parsley (optional)
1 Tbsp chopped pistachios
- In a small bowl, cream together the goat cheese and cream cheese. Mix in the cranberries and parsley until evenly distributed.
- Roll into a ball and wrap with plastic wrap. Set in a small bowl or cup to maintain shape, and place in freezer for at least 30 minutes or overnight.
- Remove cheese ball from wrapper and roll in chopped pistachios, pressing lightly to make sure it sticks. Serve with crackers.
Source: The Spiffy Cookie original