Prep 5 mins
Cook 5 mins
Great for a quick nibble, appetizer or party platter. Easy, too.
Make and share this Blue Cheese Vodka Balls (Finger Food) recipe from Food.com.
- 1⁄2 cup blue cheese
- 1⁄2 cup fat-free cream cheese
- 1 tablespoon peppar vodka
- 1 tablespoon fresh parsley, chopped
- 1⁄2 cup sesame seeds, toasted
- Cream together the blue cheese, cream cheese, vodka and parsley until smooth.
- Refrigerate for 35 minutes.
- Shape into small balls and then roll into the sesame seeds.
- Refrigerate until needed.
I splurged for a bottle of Absolut Peppar but it wasn't worth it - I honestly couldn't taste it or the parsley...just tastes like blue cheese and sesame seeds. I'm not leaving any stars because I had technical difficulties. The balls kept melting. I kept having to put the tray back in the freezer. By the time I got to the party, the balls had flattened and weren't in ball form anymore :-( It's humid and 90 degrees in Florida so I would try them again in colder weather, and like the idea of using them as salad toppings.
These are fabulous! We made them for our second annual Halloween bash and forgot them in the freezer. We used regular vodka and added a dash of tobasco. We also used toasted pecans because we made 4 times the recipe and it is hard (expensive) to find 2 cups of sesame seeds! Because of the time it takes to roll 4 recipes, we needed to pop them in the freezer now and again during the process. Tonight I added 3 of them to the top of my tossed Italian salad and it made my average salad gourmet! Great to eat as an appetizer or an elegant top to a vinaigrette salad!
I liked the picture of these rolled in black sesame seeds and thought poppy seeds could be fancy, too. Love the blue cheese, but unfortunately these do tend to get soft very quickly out of fridge and the sesame seeds got kind of soggy very soon, too. I would only roll these shortly before serving. After all was not so sure about sesame seeds at all, the flavor is very prominent. Maybe rolling them in like digestive crumbs or walnuts just before serving would work best for us.