Festive Cheese Balls 8 servings 30 min prep time 1 hr total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Roll up some delicious goat cheese into these festive cheese balls that are easy to assemble and perfectly portable. IngredientsChèvre Balls8 ounces Vermont Creamery Classic Goat Cheese Toppings:Spicy1/3 cup dried hot peppers, ancho chilies are the best Sophisticated1/4 cup chopped fresh lavender 1/8 cup coarse ground peppercorn Sweet1/3 cup chopped dried apricots 1/3 cup candied or spiced pecans or walnuts Cheese Shot Glasses1 (8-ounce) jar fresh pesto 1 (15-ounce) can high-quality roasted red pepper soup, chilled 4 ounces Vermont Creamery Classic Goat Cheese 3/4 cup pine nuts, toasted Bacon-Wrapped Bijou5 Vermont Creamery Bijou 10 slices high-quality bacon Smoked Salmon and Crème Fraîche Canapés8 ounces Vermont Creamery Crème Fraîche whipped until medium peaks form 1 tablespoon fresh or pickled horseradish, chopped fine 1 tablespoon chives, minced 1 teaspoon freshly grated lemon peel Salt and freshly ground pepper to taste 12 (1x1-inch) slices Danish pumpernickel bread 6 ounces smoked salmon, thinly sliced 1 tablespoon dill, chopped Get Ingredients Directions STEP 1 Chèvre Balls: Cut each log of fresh goat cheese into 12 pieces and roll into a small ball (most easily done when chèvre is at room temperature). Roll ball in topping and place on a plate and serve. These can be made a day in advance and refrigerated. Bring up to room temperature before serving. STEP 2 Cheese Shot Glasses: Use eight 2 1/2 to 3 ounce shot glasses. For each glass, pour 2 tablespoons of pesto, then 2 tablespoons of soup, then crumble some chèvre on top, and add 1 tablespoon of pine nuts. STEP 3 Bacon-Wrapped Bijou: Wrap each Bijou with 2 slices of bacon, crosswise. Bake in oven at 400°F for 10 minutes, until bacon is cooked. Blot baked-oil bacon fat with paper towel, let cool for 5 minutes before serving. STEP 4 Smoked Salmon and Crème Fraîche Canapés: Mix crème fraîche, horseradish, chives, and lemon peel in a small bowl. Add salt and pepper. Spread 1 teaspoon of the mixture over each bread slice. Divide smoked salmon among bread slices. Sprinkle each canapé with dill. Related Recipes Stonecutter "Bug Juice" & Cremont Roasted Cauliflower with Whipped Zahtar Goat Cheese Dip Kale Caesar Salad The Great Escape: Runaway American Cheese Goat Cheese Crostini With Grilled Vegetables White Prosciutto Flatbread With Arugula and Mascarpone