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Dine In: Gorgonzola Rosemary Cheese Balls

Gorgonzola Rosemary Cheese BallsDo you really need to know anything else besides the title of this recipe to send you into paroxysms of delight?

No, I didn’t think so.

These bite-sized morsels of heaven are very rich, so you can really only eat one or two. However, if you’re like me, three. I can’t help it. I love stinky cheese, but my point was going to be that these would be a delicious appetizer before a romantic dinner on a night in by the fireplace. You could even make an entire dinner of bite-sized appetizers and cuddle up without cutlery getting in the way.

Gorgonzola Rosemary Cheese Balls

4 oz of smoked or regular gorgonzola (room temperature)
4 oz of light or low fat cream cheese (room temperature)
1 Tbsp of fresh rosemary leaves, finely chopped
1 Tbsp of white wine
salt and pepper
1 cup of slivered, toasted almonds, ground into smaller pieces (walnut pieces would also work well)
20 rosemary sprigs (about 2 inches), for garnish

Place all of the ingredients into your food processor except the almonds and rosemary, and blend until creamy. Place the mixture on a piece of plastic wrap and cover. Refrigerate for at least an hour then remove. Using a mini scooper, scoop out and roll into bite-sized balls. Refrigerate for another 30 minutes.

Place your almonds into a bowl. Roll the cheese balls into the almond or nut mixture and coat to cover. Place the rosemary sprig into each ball to garnish and refrigerate until needed.

Nutritional Information: Calories Per Serving: 226, Calories from Fat: 178, Fat: 20 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 39 mg, Sodium: 293 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 1g, Protein: 9 g

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Posted in: Dine In

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