arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Miniature WI Blue Cheese Balls with Winter Fruit

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 30 balls.

Ingredients

30 dried apricots

water

4 teaspoons pure vanilla extract

2 to 3 cups coarsely chopped pecans

4 ounces Cream cheese cut in chunks and room temperature

3 ounces (3/4 cup) Wisconsin Blue cheese, crumbled

1 Tablespoon Brandy

1/2 Tablespoon grated yellow onion

Adapted From: eatwisconsincheese.com

Description
A colorful appetizer for anytime of year.

Preparation
Place the apricots in a saucepan. Add water barely to cover. Stir in vanilla. Bring the apricots to a boil, uncovered, and simmer until tender, 1-4 minutes, depending on the dryness of the apricots. Test with a fork. The apricots should be tender but not limp. Drain and dry well. Set aside.Preheat the oven to 375º. Spread the pecans on a baking sheet. Toast the pecans for 4-5 minutes, until aromatic. Stir after 2 minutes and watch so the nuts do not scorch. Remove and pour pecans on waxed paper to cool. Whirl the pecans in a blender or food processor until very fine. Set aside. Place the Cream Cheese, Wisconsin Blue cheese and brandy in the bowl of a food processor. Pulse until all ingredients are well blended. Add the onion and pulse briefly to incorporate. (You may also blend the mixture in the bowl of an electric mixer.) 

Remove mixture to a bowl and refrigerate at least 2 hours.

Remove cheese mixture from refrigerator. Form miniature balls and dip tops in pecans. Place on an apricot, nut side up. Repeat until all mixture is used. The mixture is soft if too soft, spoon onto apricots, rounding the top and sprinkle with apricots. Makes about 30 miniature balls.