Combining the creamy richness of gorgonzola and mascarpone, the salty bite of Parmesan, and the fresh green flavor of basil, these cheese balls are a new twist on an old favorite. My sister and I discovered the recipe a few years ago and it quickly became a favorite of ours, they are delicious!
~Fresh Basil-Wrapped Cheese Balls~
½ cup mascarpone cheese (4 oz)
2 Tbsp grated Parmesan cheese
½ cup crumbled Gorgonzola cheese (2 oz)
1/8 tsp pepper
24 fresh basil leaves, 2 to 2 ½ inches long
Mix cheeses and pepper until blended. Cover and refrigerate about 30 minutes or until firm enough to shape into balls. (Note: If mascarpone cheese isn’t available, you can replace it with either 3-oz package of cream cheese, softened or 4-oz softened mozzarella.)
Shape 1½ teaspoons cheese mixture into a ball. Roll slightly to form an oval, about 1 inch long. Place on wide end of basil leaf, roll up. Roll leaf and cheese between fingers to form an oval.
Serve immediately, or cover with plastic wrap and refrigerate until serving but no longer than 2 hours.
Note: These are great paired with cherry tomatoes. You can keep any remaining cheese spread in the refrigerator for 1 day.
Pre time is about 15 minutes + chill time of 30 minutes = delicious cheese balls in 45 minutes! Gotta love it!