Pickled Cherry Cheese Balls
Makes 16
  • 1 tablespoon (14 grams) olive oil
  • 1 tablespoon (10 grams) minced garlic
  • ½ cup (112 grams) cream cheese, softened
  • ½ cup (112 grams) mascarpone cheese, softened
  • ½ teaspoon chopped fresh basil
  • ½ teaspoon chopped fresh oregano
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon (1.5 grams) kosher salt
  • 16 Pickled Cherries (recipe follows)
  1. In a small saucepan, heat oil over medium heat. Add garlic; cook until golden, 2 to 3 minutes. Remove from heat, and let cool completely.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat garlic, cream cheese, mascarpone, basil, oregano, thyme, and salt at medium speed until combined.
  3. Pat Pickled Cherries dry with a paper towel. Working with one at a time, coat Pickled Cherries with cheese mixture, rolling between hands to create well-rounded balls. Freeze in an airtight container for at least 2 hours or up to 1 week.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pickled-cherry-bombs/