Phew! So the Thanksgiving festivities are over and now we hurl ourselves with all abandon into Christmas. As you may know, I’m Canadian and the Canadians celebrate Thanksgiving in October which is in my humble estimation, a much more civilized time to celebrate it. You see, having less than a month between Thanksgiving and Christmas is really just insane and leaves so very little time to properly prepare.
Never fear, where food is concerned I am here!
Today I’m going to share with you my secret for the best darn cheeseballs you’ve ever had. And, when I saw the price of them in the deli I was just flabbergasted. When you see how simple they are you will never again want to buy them.
Cheeseballs Made Easy
1 8oz package cream cheese (go light if you want though hey, these are cheeseballs, nothing about them is light!)
assorted leftover bits of cheese
toasted nuts like almonds, walnuts or hazelnuts
Here’s the tricky part about cheeseballs. You need to strategize. If you want a blue-er flavor to your cheeseballs I’d add stuff like blue cheese, parmesan, havarti even mozarella. Go easy with that blue; you’ll overpower your cheeseball in no time.
If you want a sharper flavor but less exotic I’d use sharp cheddar, brie (minus the rind), provolone.
How about Italian? Use a bit of sundried tomatoes (not oil packed) along with parmesan, little bit of cheddar for tang, provolone.
I store up all my bits of cheese over the course of the year in a baggie in the freezer. Defrost and voila!
So, add your softened cream cheese and all your other cheeses into a food processor and combine. Adjust for seasoning (though cheese is salty so go easy), roll into a ball then roll through toasted nuts.
Done!
