18 oz container of cream cheese at room temperature
1cupcrumbled blue cheese
¼cupgrated parmesan cheese
1tablespoonfresh chopped rosemary
1 ½cupspecans
4tablespoonsdried Italian herbs
Crackers and pretzels for serving
Instructions
In a bowl, thoroughly mix together cream cheese, blue cheese, parmesan cheese and rosemary until smooth
Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls.
Cover and refrigerate for at least two hours or until firm.
In the meantime, toast the pecans by spreading out on a sheet pan and baking in a preheated 350°F oven until lightly toasted and fragrant, for 7 to 10 minutes. Allow pecans to cool and finely chop them.
Roll half of the chilled cheese balls in chopped pecans, and the other half sprinkle with the dried herbs.
Keep cheese balls refrigerated until ready to serve. Serve with crackers.