Mini French Cheese Balls

Mini cheese balls with a French flair pair perfectly with toasted baguette slices. ...MORE + LESS -

2 packages (250 g each) cream cheese, softened

1 package (10 to 11 oz/about 300 g) chèvre (goat) cheese, softened

1 teaspoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher (coarse) salt

1/4 teaspoon freshly ground black pepper

3 cups crumbled Roquefort cheese (12 oz/340 g)

2 tablespoons honey

3 tablespoons finely chopped shallot

1/4 cup chopped fresh parsley

3/4 cup chopped fresh parsley

1/4 cup finely chopped Marcona almonds

Toasted baguette slices

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1

In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
2

Stir in Flavour Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
3

In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with baguette slices, as desired.

If not using immediately, shape the cheese balls, cover and refrigerate up to 3 days, or freeze up to 1 month. Allow cheese balls to thaw in the refrigerator before rolling in the coating and serving.
Some of the more exotic ingredients can be found in specialty stores and some large supermarkets.