Roquefort Cheese Balls
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound Roquefort or other good blue cheese
- 6tablespoons softened butter
- 1½tablespoons minced chives
- 2tablespoons finely minced celery
- Pinch of cayenne pepper
- ⅛teaspoon freshly ground black pepper
- 1teaspoon Cognac
- ½cup fine stale white-bread crumbs
- 2tablespoons very finely minced parsley
Nutritional analysis per serving (24 servings)
62 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around ½ inch in diameter.
- Step 2
Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.
Private Notes
Comments
I made these skewering each ball with a piece of firm, ripe mango (dice mango into pieces slightly smaller than the cheese balls, placing mango atop cheese). The sweetness of the mango contrasts well with and softens the saltiness and tartness of the cheese a bit -and looks very attractive.
why stale bread crumbs?
not being baked so why not toasted bread crumbs?
stale crumb have a definite and unpleasant taste.
my Mom used to make these and roll them in crushed walnuts or pecans!
I halved the recipe and blended the cheese and butter in the food processor. Added other ingredients by hand. Sadly, I was not able to make balls. I added some ground walnuts; that helped a bit. I’m not sure if the processor or the Roquefort contributed to its failure. I have a very similar recipe using Gorgonzola, butter and cognac that makes a wonderful spread for crostini and a slice of apple.
2/11/2023 delicious. But would not come together into ball. Served in a bowl.
I just made these and they are chilling. I think some cream cheese might mellow the blue flavor and help the texture to be creamier. Also, I just saw another recipe for these that used a skinny pretzel instead of a toothpick. I will do that-sounds fun.