advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Aged-Cheddar and Port Cheese Balls

Cheese balls aren't usually described as sophisticated, but this aged-cheddar version -- which reveals swirls of port inside -- is refined enough to fit right in at cocktail hour.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes 3
Aged-Cheddar and Port Cheese Balls

Ingredients

  • 1/4 cup ruby port
  • 1 cup plus 2 tablespoons cream cheese, room temperature
  • 8 ounces aged cheddar cheese, grated (2 cups)
  • 1 cup sliced almonds, toasted and coarsely ground

Directions

  1. Bring port to a simmer in a small saucepan over low heat. Cook until reduced by about half, 4 to 5 minutes. Remove from heat, and let cool.

  2. Pulse 3/4 cup cream cheese and the cheddar in a food processor until smooth. Transfer to a large bowl. Pulse remaining 1/4 cup plus 2 tablespoons cream cheese with reduced port in food processor until smooth. Gently stir port mixture into cheddar mixture using a wooden spoon until just swirled together. Refrigerate until firm, about 1 hour.

  3. Transfer almonds to a plate. Shape cheese mixture into 3 balls of various sizes; roll each in almonds to coat. Let cheese balls come to room temperature before serving.

Cook's Note

Coated cheese balls can be refrigerated for up to 1 day. Bring to room temperature before serving.

Related Topics