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Cute, easy to make, and perfect for parties!
Place both cheeses in the food processor and puree until smooth. Add the lemon zest, thyme, cayenne, and cherries and pulse until the cherries are chopped and evenly distributed.
Cover and chill for at least 30 minutes.
Place the pistachios (and bacon) in a small bowl. Scoop a 2-teaspoon portion of cheese mixture into your hands and roll into a smooth ball. Then place the ball in the pistachios and gently shake until the ball is covered with nuts. Press the cheese ball into a mini phyllo shell and place on a platter. Repeat with the remaining cheese mixture.
If making ahead, cover the platter well and refrigerate until ready to serve. Can be made 1-2 days ahead.
Preparation time: 20 minute(s) active time.
Number of servings (yield): 40
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!