Chevre Cheese Balls
11 ounces of herbed chevre (Montrachet)
1 tbs. heavy cream
¼ cup walnuts, minced
1/3 cup fresh parsley, minced
1. Mix the cheese with the cream in a large bowl and shape them into rounded teaspoon size balls about ¾ of an inch in diameter.
2. Combine the walnuts and parsley in a small dish and roll the balls in it to cover.
3. Chill covered loosely in plastic wrap for 4 hours.
4. Arrange on a plate and serve.
Yield: 12 hors d’oeuvres
Jalapeno Cheese Balls
2 fresh jalapeno peppers, cored seeded and minced
1 ½ cups grated Monterey Jack cheese
1 ½ cups grated sharp cheddar cheese
3 tbs. fresh cilantro, minced
1. Combine the cheeses with the peppers and shape them into little balls about three quarters of an inch around and roll them in the cilantro.
2. Chill, loosely covered in plastic wrap for 3 hours before serving.
Yield: 14 hors d’oeuvres
Stuffed Holiday Cheese
2 red waxed-covered gouda or edam cheese — 7 ounces each
1/2 cup sour cream
1/4 cup crumbled blue cheese
3 tablespoons prepared mustard
paprika
Cut thin slice off top of each cheese. Using grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended. Spoon into cheese shell; sprinkle with paprika. Serve with assorted crackers. Makes 2 cheese balls.