The Freshman Cook: cheese ball

Sometimes when you are entertaining, simple is best. Simple doesn't mean it isn't tasty good, or it isn't unique, or it doesn't have that party"wow" factor, it just means it is simple and easy to prepare. These little Cranberry Cheese Balls fit all the above qualifications, and they definitely need to be on your party list this holiday season!

It's a good idea to make these cheese balls a day or two before you want to serve them. It gives time for the flavors to meld together, and you get to check something off your list a day earlier! These cheese balls also make wonderful hostess gifts and are great for potlucks!
Cranberry Cheese Balls
(printable recipe at end of page)

8 ounces Cream Cheese~softened
4 ounces Goat Cheese~softened
2 cups Dried Cranberries
Rosemary Sprigs

Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.

Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.

Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.

Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down. Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.

See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:

Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline's Cooking

Cranberry Almond Chicken Salad Wraps from Family Around The Table

Cranberry Cheese Ball by The Freshman Cook

Cranberry Cobbler from Cookaholic Wife

Cranberry Cocktail from Bear & Bug Eats

Cranberry Gremolata from Culinary Adventures with Camilla

Cranberry Orange Relish from Books n' Cooks

Jellied Cranberry Sauce from Palatable Pastime

Orange Cranberry Sweet Rolls from A Kitchen Hoor's Adventures

Roasted Green Beans with Cranberries from Making Miracles

Slow Cooker Cranberry BBQ Chicken from Jonesin' For Taste

Slow Cooker Cranberry Pot Roast from Everyday Eileen

White Cheddar and Cranberry Dip from Sew You Think You Can Cook

White Chocolate Cranberry Blondies from House of Nash Eats

Thanks for joining me today! Drop by on Friday to see the recipe for my Cranberry Clusters! Delicious Cranberry Clusters Candy to serve to guests, stick into gift tins, or enjoy yourself! See you Friday!

Author: The Freshman Cook

Cranberry Cheese Balls

ingredients:

8 ounces Cream Cheese~softened
4 ounces Goat Cheese~softened
2 cups Dried Cranberries
Rosemary Sprigs

instructions:

Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down. Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.