Basil and Le­mon Cheese Balls

Canadian Living - Holiday Entertaining - - Hoiday countdown -

Omit ba­con, al­monds and gar­lic. Stir 1½ tsp grated le­mon zest and ¼ cup chopped fresh basil into goatcheese mix­ture. Choco­late Cherry Cups: In heat­proof bowl set over saucepan of gen­tly sim­mer­ing (not boil­ing) wa­ter, melt half each of the dark choco­late and milk choco­late, stir­ring, un­til smooth. Pour by about 1 tsp into 1¾-inch wide candy cups. Re­frig­er­ate un­til set, about 30 min­utes.

Mean­while, in food pro­ces­sor, pulse marzi­pan with cher­ries into smooth paste. Roll by 1 tsp into balls. Gen­tly press 1 ball into each candy cup, flat­ten­ing tops al­most but not all the way to edge.

In heat­proof bowl set over saucepan of gen­tly sim­mer­ing (not boil­ing) wa­ter, melt re­main­ing dark choco­late and milk choco­late, stir­ring, un­til smooth. Pour by 1 tsp over fill­ing to cover, smooth­ing tops. Re­frig­er­ate for 10 min­utes.

Gar­nish: Top each cup with 1 cherry piece. Re­frig­er­ate un­til firm, about 1 hour. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; re­frig­er­ate for up to 1 week.) per piece:

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