Cheese balls with Roquefort and walnuts
4 servings
30 minutes
Cheese balls with Roquefort and walnuts are an exquisite appetizer of Yugoslav cuisine, captivating with their delicate, rich flavor and crispy texture. Their origin is linked to the gastronomic traditions of the Balkans, where blue cheeses are paired with nuts to create a refined taste experience. The creamy base of ricotta and butter gives the balls a velvety quality, while Roquefort adds a distinctive tangy note. The walnuts coating provides a light crunch and nutty depth. This appetizer is perfect for festive tables, buffets, and wine tastings, complementing both red and white wines.
1
In a bowl, mix softened butter, ricotta, lemon juice, Worcestershire sauce, and season with salt and pepper. Blend everything well at low speed until smooth.
- Butter: 100 g
- Ricotta cheese: 700 g
- Lemon juice: 2 tablespoons
- Worcestershire sauce: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Add crumbled Roquefort, minced shallot, and brandy (optional) to the mixture. Mix well again.
- Roquefort cheese: 170 g
- Shallot: 1 head
- Brandy: 2 teaspoons
3
Put the mass in the refrigerator for 30 minutes.
4
Chop the walnuts and place them on a plate.
- Roasted walnuts: 130 g
5
Shape the mixture into balls the size of a walnut and roll them in nuts. Place on a plate and chill again.
- Roasted walnuts: 130 g
