Blue cheese balls are a party favorite and far easier than a cheese log for guests to navigate while juggling a glass of wine in their other hand.
Yep. Cheese balls. Or, as author and recipe creator Michelle Buffardi calls them, cheese pops, seeing as how they’re rather charmingly affixed to the end of a stick like those crazily sought-after cake pops. Her inspiration comes from her belief that “some of the best treats are on sticks—kebabs, lollipops, and Popsicles.” But to one-up all these, she made the stick in these cheese balls edible. Sorta brilliant, eh? Holiday parties. Birthday bashes. Cocktail parties. Work anniversaries. Thanksgiving dinner. Tuesday nights. These are but some of the occasions we’ve found to be perfect for these blue cheese balls. Silver platter optional.–Renee Schettler Rossi
Blue Cheese Balls
- Quick Glance
- 30 M
- 2 H, 30 M
- Makes about 25
- 8 ounces cream cheese, at room temperature
- 3 ounces soft blue cheese
- 4 to 6 dates, pitted and chopped (about 1/2 cup)
- Pinch cayenne pepper (optional)
- 2 cups chopped pecans, toasted, for coating
- About 30 skinny pretzel sticks
- 1. Using a stand mixer or a bowl, a spatula, and your biceps, mix together the cream cheese, blue cheese, dates, and cayenne, if using. Roll the mixture into balls a little smaller than an inch in diameter, place on a platter, cover with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
- 2. Just before serving, roll the balls in the chopped pecans, making certain they’re evenly coated. Insert a pretzel stick in each cheese ball and plop them on a platter.