Blue Cheese And Sundried Tomato Balls

On dine chez Nanou
Blue Cheese And Sundried Tomato Balls


Mozzarella sticks are a thing of the past. These small, crispy, balls are filled with a creamy, sharp, oozing center of goodness and are a great Game-Day snack. Using the sweetness of the sundried tomatoes against the subtle cheese flavors infuses the crust and bursts with each bite. Pair them with a variety of sauces or garnish with some fresh herbs. Also, great for the lunchbox or a quick after school snack.


4 sun-dried tomatoes in oil
30 grams chopped walnuts
fresh basil leaves
200 grams cheese (Fourme d'Ambert, or any high quality blue cheese)
100 grams cream cheese
4 crepes


1Combine choppped sundried tomatoes, walnuts and 6 finley chopped basil leaves.
2In a medium bowl, mash the blue cheese and mix with cream cheese using a fork, until smooth and creamy.
3Add tomatoes, basil and hazelnuts.
4Mix well to get a thick paste.
5With a teaspoon, form balls of about 1.5 cm each. Flatten them slightly.
6Cut each crepe into strips of 2 cm wide.
7Wrap each cheese ball with the crepe strip, so they are completely enclosed.
8Insert a toothpick on each ball and garnish with a basil leaf.
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