Three kinds of cheese wrapped in fresh basil leaves make a wonderful cheese ball appetizer recipe in just 45 minutes! Great paired with cherry tomatoes!
1/2 cup mascarpone cheese (4 oz)
1/2 cup crumbled Gorgonzola cheese (2 oz)
2 tablespoons grated Parmesan cheese
1/8 teaspoon pepper
24 fresh basil leaves (2 to 2 1/2 inches long)
1 In small bowl, mix cheeses and pepper until blended. Cover; refrigerate about 30 minutes or until firm enough to shape into balls.
2 For each appetizer, shape 1 1/2 teaspoons cheese mixture into a ball; roll slightly to form an oval, about 1 inch long. Place on wide end of basil leaf; roll up. Roll leaf and cheese between fingers to form an oval. Repeat with remaining cheese mixture and basil leaves.
3 Serve immediately, or cover with plastic wrap and refrigerate no longer than 24 hours.
Tip: Four ounces of mozzarella, softened, can be substituted for the mascarpone.
If the basil leaves are not the correct size, just chop them and roll the cheese balls in them rather than covering each ball with a whole leaf