Itty-Bitty Cheese Balls

Name: Itty-Bitty Cheese Balls
Ingredients: 8 ounces, weight Cream Cheese; 8 ounces, weight Shredded White Cheddar; 1 teaspoon Grated Lemon Zest; 1 Tablespoon Fresh Thyme Leaves (or 1 Teaspoon Dried); 3 dashes Cayenne Pepper; 1/4 cups Dried Cherries; 1/2 cups Chopped Pistachios; 1/2 cups Chopped, Cooked Bacon; 3 boxes (1.9 Oz. Size) Mini Phyllo Shells

9 ingredients

12 steps

Ingredients

8 ounces, weight Cream Cheese
8 ounces, weight Shredded White Cheddar
1 teaspoon Grated Lemon Zest
1 Tablespoon Fresh Thyme Leaves (or 1 Teaspoon Dried)
3 dashes Cayenne Pepper
1/4 cups Dried Cherries
1/2 cups Chopped Pistachios
1/2 cups Chopped, Cooked Bacon
3 boxes (1.9 Oz. Size) Mini Phyllo Shells

Directions

1

Place both cheeses in the food processor and puree until smooth.
2

Add the lemon zest, thyme, cayenne, and cherries and pulse until the cherries are chopped and evenly distributed.
3

Cover and chill for at least 30 minutes.
4

Place the pistachios (and bacon) in a small bowl.
5

Scoop a 2-teaspoon portion of cheese mixture into your hands and roll into a smooth ball.
6

Then place the ball in the pistachios and gently shake until the ball is covered with nuts.
7

Press the cheese ball into a mini phyllo shell and place on a platter.
8

Repeat with the remaining cheese mixture.
9

If making ahead, cover the platter well and refrigerate until ready to serve.
10

Can be made 1-2 days ahead.
11

Preparation time: 20 minute(s) active time.
12

Number of servings (yield): 40