It’s Fantastical Food Fight time and this month is a Cheeseball throwdown. At first, I was going to bow out. I don’t think I’ve ever made a cheeseball and I certainly didn’t have an occasion for making and serving a cheeseball either.
Then I made my 3-cheese tortellini and ended up with just a bit of extra cheese filling (I think I under-filled a few tortellini). So I got to thinking…could I add some cream cheese to the ricotta mixture and create a cheeseball? What about mini-single serving cheeseballs?? What about something Easter-themed?!?
I found the idea for the little chicks over at Hungry Happenings and played around with the cheeseball ingredients to tailor it to suit my tastes and the ingredients I had on hand!
Hubs and I enjoyed these fun little chick cheeseballs as an appetizer last Saturday and I’m hoping to make another (larger) batch for Easter!
Easter Chick Cheeseballs
Inspired by Hungry Happenings
¼ cup ricotta cheese (I used leftover filling from my cheese tortellini)
4 ounces cream cheese
1-2 slices cooked bacon, finely chopped
Dash of garlic powder
1 cup shredded cheddar jack cheese
Optional: dash of dried basil & parsley
1 baby carrot, sliced
Mix together the ricotta cheese, cream cheese, bacon, and spices. Pulse the shredded cheese through a food processor once of twice to make finer cheese shreds.
Scoop 1 tablespoon of cheese mixture. Place into the shredded cheese and turn to coat.
Place 2 carrot slices onto a cracker. Place the coated cheeseball on the cracker. Cut a carrot piece into a triangle and press into the cheeseball as a beak, and two peppercorns as eyes. Serve immediately of cover loosely and refrigerate until ready to serve.
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