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Category: Cheeseballs
Prep Time: Cook Time: Total Time:
3/4 cup pine nuts
8 oz (2 cups) Asiago cheese, shredded
2 oz (1/2 cup) Fontina cheese, shredded
1 tbsp Parmesan cheese, shredded or grated
4 oz Cream Cheese, cut in chunks and at room temperature
2 tbsp prepared, refrigerated basil pesto
2 tbsp half and half
1/4 cup marinated, sun dried tomatoes, diced and dried well
Preheat oven to 375ยบ. Spread pine nuts on a baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool.
Place Asiago, Fontina, Parmesan and Cream Cheese in bowl of food processor. Process until well blended. Add pesto (drain first if the pesto is runny). Pulse to incorporate. If the mixture is too stiff, add half and half to desired consistency. Remove mixture to a bowl and stir or work in tomatoes with hands.
Refrigerate for at least an hour. Shape into ball. Roll ball in pine nuts, pushing nuts into ball, if necessary.
Garnish with fresh basil and slivers of sun dried tomatoes, if desired.
Serve with crusty bread, Italian breadsticks or crostini crackers.
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SAVORY ITALIAN STYLE CHEESE BALL WITH ASIAGO AND FONTINA
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Category: Cheeseballs
Prep Time: Cook Time: Total Time:
3/4 cup pine nuts
8 oz (2 cups) Asiago cheese, shredded
2 oz (1/2 cup) Fontina cheese, shredded
1 tbsp Parmesan cheese, shredded or grated
4 oz Cream Cheese, cut in chunks and at room temperature
2 tbsp prepared, refrigerated basil pesto
2 tbsp half and half
1/4 cup marinated, sun dried tomatoes, diced and dried well
Preheat oven to 375ยบ. Spread pine nuts on a baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool.
Place Asiago, Fontina, Parmesan and Cream Cheese in bowl of food processor. Process until well blended. Add pesto (drain first if the pesto is runny). Pulse to incorporate. If the mixture is too stiff, add half and half to desired consistency. Remove mixture to a bowl and stir or work in tomatoes with hands.
Refrigerate for at least an hour. Shape into ball. Roll ball in pine nuts, pushing nuts into ball, if necessary.
Garnish with fresh basil and slivers of sun dried tomatoes, if desired.
Serve with crusty bread, Italian breadsticks or crostini crackers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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