Ingredients
2
packages (8 oz each) cream cheese, softened
1
package (10 to 11 oz) chèvre (goat) cheese, softened
1
teaspoon fresh lemon juice
1/2
teaspoon Worcestershire sauce
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground black pepper
3
cups crumbled Roquefort cheese (12 oz)
2
tablespoons honey
3
tablespoons finely chopped shallot
1/4
cup chopped fresh parsley
3/4
cup chopped fresh parsley
1/4
cup finely chopped Marcona almonds
Toasted baguette slices
Preparation
In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with baguette slices, as desired.
