Pumpkin Le Gruyère Bites
These mini pumpkin cheese balls are the perfect fall appetizer to serve at Thanksgiving or add to a charcuterie board. Each bite is full of flavors like rich gruyere cheese, creamy chive and onion notes and a crunchy cheese outside layer.
Ingredients
| 8 oz | chive and onion cream cheese |
| 1 ½ cups | finely shredded Emmi le gruyere cheese |
| ½ tsp | garlic powder |
| cracked black pepper | |
| 1 cup | finely crushed cheese crackers |
| pretzel sticks | |
| parsley leaves |
Instructions
- In a medium mixing bowl, add the chive and onion cream cheese, Emmi gruyere, garlic powder, and black pepper.
- With a mixer or by hand, mix everything together until it’s smooth and creamy. Place the bowl in the refrigerator for about 15 minutes to firm up a bit and make it easier to handle.
- Once chilled, scoop and roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Pour your crushed cheese crackers into a shallow dish or pie plate. Roll each cheeseball in the crumbs until they’re fully coated. Set them back on the tray as you go.
- Use a toothpick to gently press 4 little lines around each ball to create a classic pumpkin look. Give the tops a light press to flatten them just a touch. Repeat with all your cheeseballs, then cover and refrigerate for 45 minutes to an hour—or until you’re ready to serve.
- Right before serving, stick half a pretzel stick in the top of each cheese ball for a “stem,” and add a little parsley leaf.
