makes about 24 (3/4-inch) balls
4 ounces cream cheese, softened
4 ounces Gorgonzola or a good blue cheese, crumbled
1 Tablespoon minced sweet onion
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
12 slices bacon, cooked and finely chopped
In a bowl using a hand held mixer, beat the cream cheese, Gorgonzola, onion, Worcestershire, lemon juice, and pepper until smooth and combined. Cover with plastic wrap and chill for at least 1 hour or until firm. Mixture can be stored in an airtight container for up to three days.
Roll the cheese mixture into 3/4-inch balls. Roll each ball in the chopped bacon. Serve immediately or cover and chill until ready to serve. Allow the truffles to sit out at room temperature for 30 minutes before serving. Serve with crackers, pear slices, and honey. Enjoy!
Printed from thegalleygourmet.net
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