Roquefort Cheese Balls
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 24 cheese balls
- ½pound Roquefort or other good blue cheese
- 6tablespoons softened butter
- 1½tablespoons minced chives
- 2tablespoons finely minced celery
- Pinch of cayenne pepper
- ⅛teaspoon freshly ground black pepper
- 1teaspoon Cognac
- ½cup fine stale white-bread crumbs
- 2tablespoons very finely minced parsley
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
62 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around ½ inch in diameter.
- Step 2
Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.
Private Notes
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Cooking Notes
Rafael Borbón
I made these skewering each ball with a piece of firm, ripe mango (dice mango into pieces slightly smaller than the cheese balls, placing mango atop cheese). The sweetness of the mango contrasts well with and softens the saltiness and tartness of the cheese a bit -and looks very attractive.
mzhungry
why stale bread crumbs?
not being baked so why not toasted bread crumbs?
stale crumb have a definite and unpleasant taste.
Kim
my Mom used to make these and roll them in crushed walnuts or pecans!
PJ
These were fast and had a nice texture, and for me more of a foundation of a appetizer idea. I added more celery and used a local blue that is a little milder. I love blue cheese, and they worked for me, but it was a pretty overwhelmingly blue-cheese-flavored thing. I want to try it with a combo with chevre, more celery, gouda, other herbs. I also rolled them in ground walnuts, which was a great combo with the blue cheese.
Mary
Pears work well with blue cheese
⅊ celery root for celery.
Now, replace the celery with gated celery root, and you have a gem. ᔒᔣ
Donna
I just made these and they are chilling. I think some cream cheese might mellow the blue flavor and help the texture to be creamier. Also, I just saw another recipe for these that used a skinny pretzel instead of a toothpick. I will do that-sounds fun.
KCWS
I halved the recipe and blended the cheese and butter in the food processor. Added other ingredients by hand. Sadly, I was not able to make balls. I added some ground walnuts; that helped a bit. I’m not sure if the processor or the Roquefort contributed to its failure. I have a very similar recipe using Gorgonzola, butter and cognac that makes a wonderful spread for crostini and a slice of apple.
redshoesdpf
2/11/2023 delicious. But would not come together into ball. Served in a bowl.
Donna
I just made these and they are chilling. I think some cream cheese might mellow the blue flavor and help the texture to be creamier. Also, I just saw another recipe for these that used a skinny pretzel instead of a toothpick. I will do that-sounds fun.
kate p
Next time I’d find a much milder blue or cut it with something plain- these were too intense! I did toast the breadcrumbs in butter for a better look.
Carol
Good. I would make again. Roquefort became too soft and I added more than a pinch of cayenne - too spicy. Only used half the butter.
Marg
These mini cheese balls were easy to make and had great flavor. I took them to a work party where most people brought dessert bites. Next time I'll take them to an event that focuses on savory food. Not for people who prefer plainer food. Pick your work friends carefully. LOL.
Kathy
I let the cheese come too room temperature and spread it on thinly sliced pears! It was delicious!!
JJ
Can this be made in one large ball?’ I’m desperately in need of an interesting, relativity inexpensive cheese ball recipe that will serve at least 100 as part of a fund raiser buffet. Any suggestions appreciated!
⅊ celery root for celery.
Now, replace the celery with gated celery root, and you have a gem. ᔒᔣ
PJ
These were fast and had a nice texture, and for me more of a foundation of a appetizer idea. I added more celery and used a local blue that is a little milder. I love blue cheese, and they worked for me, but it was a pretty overwhelmingly blue-cheese-flavored thing. I want to try it with a combo with chevre, more celery, gouda, other herbs. I also rolled them in ground walnuts, which was a great combo with the blue cheese.
mzhungry
why stale bread crumbs?
not being baked so why not toasted bread crumbs?
stale crumb have a definite and unpleasant taste.
Rafael Borbón
I made these skewering each ball with a piece of firm, ripe mango (dice mango into pieces slightly smaller than the cheese balls, placing mango atop cheese). The sweetness of the mango contrasts well with and softens the saltiness and tartness of the cheese a bit -and looks very attractive.
Mary
Pears work well with blue cheese
Kim
my Mom used to make these and roll them in crushed walnuts or pecans!
Houston500
Used good quality cheese. Did not have Cognac, so left it out. Rolled the balls in just minced parsley. Excellent results. Has become a favorite.
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