Mini Comté cheeseballs with pecans and cranberries
 
Prep time
Total time
 
Author:
Serves: 2 dozen
Ingredients
  • 5 ounces 15-24 month aged Comté cheese, shredded
  • 8 ounces Cream cheese, softened
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp finely minced green onion
  • ½ cup dried cranberries, finely chopped
  • ½ cup toasted pecans, finely chopped
Instructions
  1. In a stand mixer, or in a bowl with a handheld mixer, beat together the cream cheese, Comté cheese, Worcestershire, mustard, and green onion until just combined.
  2. In a separate bowl, mix together the chopped pecans and dried cranberries and set aside.
  3. Using a tablespoon or small scoop and your hands, form the cheese mixture into 2 dozen balls. Roll each cheese ball in the pecan and cranberry mixture, gently pressing down to ensure the coating sticks to each ball.
  4. Place the finished cheese balls on a plate, wrap with plastic film, and place in the refrigerator for at least 1 hour or up to 1 day before serving. Serve cold with crackers, baguette, or apple slices.
Recipe by Comte USA at https://comte-usa.com/comte-happy-hour/