There aren’t a lot of things I love more (Italy aside) then the idea of a 1950’s cocktail party. The class, the style, the elegance. A cocktail in one hand and a cigarette in the other. Ladies in dresses. Men in suits. Chit chat and music playing on a record player in the background. And a lovely spread of sometimes overly complicated party appetizers for all to enjoy. Minus the cigarette smoke it’s perfect!

Now we may not be able to travel back in time to a 1950’s party but we can bring the party to us. And nothing says 1950’s cocktail party appetizer like a cheese ball :) Yes, a cheese ball….and crackers of course, because let’s be honest…the cheese ball isn’t much without it’s crunchy counterpart.

This recipe should be at the top of the list at your next party for you and your guests, because you just can’t be unhappy in front of a cheese ball. It’s physically impossible to look at that cheesy treat surrounded by crackers and frown. It’s just nifty and really swell (a little 1950’s slang for you…haha.) All kidding aside, it’s delicious, and you can’t go wrong! For optimal happiness, add all the rest of the goods from the 1950’s cocktail party too!

The Recipe

ITALIAN CHEESE BALL APPETIZER

16 oz cream cheese at room temp

2 1/4 cups Fontina cheese, finely grated

1/2 tsp garlic powder

1/4 cup minced chives

1 tsp dried basil

3/4 tsp dried oregano

1/4 tsp black pepper

3/4 to 1 cup pine nuts, toasted lightly*

Crackers or pretzels for serving

In a bowl, mix all the ingredients together except for the nuts. Split into two equal parts and roll into balls. Cover the bowl with plastic wrap and place in the fridge for 45 min.
Take the cheese balls out of the fridge, let sit for 5 min, and then cover with the pine nuts. I like to place the nuts on a plate and then lightly roll the cheese ball around a few times. If there is any cheese showing I then use my hands to cover the exposed areas.
Let sit 15-20 before serving to soften a bit. Serve along with your favorite crackers or pretzels.
Makes 2 cheese balls.

Getting ready to mix...

Getting ready to roll...

Note - If you are not going to be serving both of the cheese balls do not add the nuts to the extra ball. It can be kept covered in the fridge for at least a week and then when ready to serve the nuts can be put on. These can be frozen as well. They should last for about a month in the freezer. When you are ready to serve them, take them out and let sit in the fridge overnight. Follow step number 2 at that point.

* I lightly toast the pine nuts in a dry frying pan for a few min over low heat. Just make sure to watch them so they don’t burn. If you do not use all of the pine nuts don’t throw them out. I usually put mine in a baggie in the freezer and then add them to salads or something. Do freeze them though as the nuts may have some of the cheese on them and you do not want it to spoil. Pecans could be substituted if pine nuts are unavailable or too pricey as they sometimes are.