hot pepper jelly cheese ball bombs – mini cheese ball truffles

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
  1. PREPARE THE CHEESE BALL MIXTURE
  2. Combine the cream cheese, rosemary, salt, and pepper.
  3. Scoop or spoon the mixture into balls about 2 teaspoons worth.
  4. Roll to smooth out.
  5. 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.
  1. If your jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.
  2. Pipe or spoon the jelly into the cheese balls.
  3. Gently pinch and seal the opening closed and smooth back into a ball shape.


COAT THE PEPPER JELLY BOMBS.
  1. Roll the cheese ball bombs in chopped almonds combined with a little rosemary until covered.
  2. Store in the refrigerator until ready to serve (up to 3 days).
  3. When ready to serve, insert a pretzel stick and place on a platter, or serve with crackers.

Enjoy!

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