These bite-size pepper jelly cheese ball bombs are perfect finger food for your party! Creamy, a burst of spicy jelly in the middle, and an edible handle.
hot pepper jelly cheese ball bombs – mini cheese ball truffles
Prep Time: 20 mins
Total Time: 30 mins
Yield: 18 cheese balls
INGREDIENTS
FOR THE CHEESE BALLS
- 8 ounces cream cheese (softened)
- 1 tablespoon rosemary (fresh, chopped)
- salt and pepper to taste
CHEESE BALL COATING
- 1/2 cup almonds (toasted, sliced)
- 1 teaspoon rosemary (fresh, chopped)
- 4 ounces hot pepper jelly (store-bought or homemade)
- pretzel sticks
INSTRUCTIONS
- PREPARE THE CHEESE BALL MIXTURE
- Combine the cream cheese, rosemary, salt, and pepper.
- Scoop or spoon the mixture into balls about 2 teaspoons worth.
- Roll to smooth out.
- Using a finger or a small spoon, make a well or depression in the middle of the cheese balls.
CHILL WHILE YOU PREPARE THE PEPPER JELLY.
- If your jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.
- Pipe or spoon the jelly into the cheese balls.
- Gently pinch and seal the opening closed and smooth back into a ball shape.
COAT THE PEPPER JELLY BOMBS.
- Roll the cheese ball bombs in chopped almonds combined with a little rosemary until covered.
- Store in the refrigerator until ready to serve (up to 3 days).
- When ready to serve, insert a pretzel stick and place on a platter, or serve with crackers.
Enjoy!
hot pepper jelly cheese ball bombs – mini cheese ball truffles
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