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 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 Goat Cheese and Mushroom Asparagus Tart DIY Chevre Log with Raspberries Vermont & Chill Tall, Dark & Handsome Crudite Platter Dessert Island