Cheese Ball With Pesto Recipes

3-IN-1 CHEESE BALL

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into 3 portions; place each in a small bowl., For Pesto Cheese Ball: Beat pesto into 1 portion of cheese mixture. Stir in basil. Shape into a ball., For Horseradish-Bacon Cheese Ball: Beat horseradish into second portion of cheese mixture. Stir in bacon and green onion. Shape into 1 large or 3 mini balls., For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat., Cover and refrigerate at least 1 hour or until firm. Decorate as desired. Serve with crackers.

PESTO MOZZARELLA CHEESE BALLS RECIPE BY TASTY

Steps:

• Cut biscuit dough in half. Flatten dough.
• Spread a teaspoon of pesto in the center of the dough, then place a mozzarella cube on top
• Pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
• Place stuffed dough balls in a cast iron pan.
• Crush garlic and mix with melted butter.
• Brush the garlic butter over each ball. Bake for 20 minutes at 400˚F (200˚C) or until the dough is golden brown. Serve warm.
• Enjoy!

THE BEST BASIL PESTO RECIPE

Steps:

• Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
• Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
• In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
• Add the cheeses and blend again until fully incorporated and serve.PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

CHEESE BALL WITH PESTO

Steps:

• Mix together pesto, and two cheeses.
• Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
• Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
• Bring to room temperature one hour before serving.

BASIL PESTO GOAT CHEESE BALL

Steps:

• Mix the cheese and pesto in a bowl until well combined.
• Scrape the contents of the bowl onto a sheet of plastic wrap, gather into a rough ball and twist at the top to seal.
• Freeze for one hour, or put in the fridge for about four hours ( or until the cheese ball firms up ).
• Place the pine nuts in a bowl. Drop the cheese ball directly from the plastic wrap into the bowl and discard the plastic wrap. Roll the cheese in the pine nuts until the entire ball is covered in nuts.
• Serve with crackers or a sliced baguette and a few sprigs of fresh basil.