Gorgonzola and Cream Cheese Balls

These elegant little balls are served on tiny pretzel sticks. Great make ahead. From The Hors D'Oeuvre Book by C. Castle.

• Ready In: 1 hr 30 mins
• Yields: 3 dozen

Ingredients

• 6  ounces cream cheese, room temperature
• 1⁄2 cup gorgonzola, crumbled
• 2  tablespoons  finely minced celery
• 1  tablespoon  finely minced onion
• 2  tablespoons  finely minced parsley
• 2  teaspoons chives, finely minced
•  salt and pepper
•  cayenne pepper
•  walnuts, finely chopped
•  tiny  pretzel stick
•  garnish with watercress leaf

Directions

1. In bowl combine cream cheese, gorgonzola, celery, parsley, onion, chives, and seasonings. Mix until well blended. Taste and adjust seasonings. Chill 1-2 hours.
2. Form cheese mixture into 3/4 inch balls and gently roll in nuts to cover completely. Place in single layer. Cover and refrigerate for at least one hour or up to two days.
3. To serve arrange balls attractively on a serving plate. Insert single pretzel stick into each ball. Garnish with watercress.