Tuesday, January 5, 2016

Mason Made Roasted Onion & Garlic Cheese Balls

Kristy DeVaney from cavegrrl.com invited Mason to create something using cream cheese. Mason is not one to shy away from a challenge, especially when it involves Challenge cream cheese!

Mason created a cheese ball that when rolled in different coatings, adds variety to the flavor. Make them for your next party. Hey the big game is coming, February 7th, your guests will love this snack and it's not the same old thing.

If you are interested in Paleo and gluten free options, visit Cavegrrl.com and you will love what Kristy is doing with real food.

Mason Made Roasted Onion & Garlic Cheese Balls

2 pkg Challenge cream cheese
1 med yellow onion
1 sm red onion
1 lg head of garlic
6 sage leaves
2 springs of Rosemary
1 pkg chives
1C Italian blend grated cheese
1.5C fresh grated parmesan
1C chopped or sliced nuts (we used almonds)
Olive oil
Salt and pepper

Preheat the oven to 400. Quarter the onions and top the head of garlic. Create a wrap around the garlic with foil so it sits up, it does not have to be closed up. Drizzle the onions and garlic with olive oil and sprinkle with salt and pepper. Roast until soft. Set aside and let cool. Once cool, squeeze the garlic cloves out of their casings, Mason thought this was way fun how they pop right out.

Finely dice the chives and place them in a bowl, set aside. Dice the sage leaves and Rosemary. Once your roast onions and garlic are cool (don't have to be cold, just not hot), place them in the food processor and pulse until they are almost a paste consistency - not quite though. Add the cream cheese, Italian blend, 1/2C parmesan, sage and rosemary and process unit it is all completely mixed. Taste and add salt and pepper to taste. You may need to scrape your food processor bowl and mix again to be sure you don't have cream cheese lumps. Turn the whole thing out on to a cookie sheet being sure to scrape all the cheesy goodness out of your processor.

Form the cheese into four logs or balls and roll in the chives. When you start to run out of the chives, add the other cup of parmesan and coat with that. Do the same with nuts if you want. Refrigerate for 30 minutes before serving. 

Serve with a French baguette and crackers, it's delicious!

Mason also notes that if you have leftovers, it adds a delicious layer of flavor to casseroles or we added it to white chicken chili, it was so good!

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