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Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Antipasto Balls

Dec 22, 2022

I made these bite size balls for my party last week and they were really good. They are packed with so many of my favorite things- salami, cheese, sun dried tomatoes, Kalamata olives and fresh herbs! The great thing about these mini balls is you can prep them ahead of time. You can roll the balls and store in your fridge a few days. Right before serving you just roll them in the nut mixture and serve with a pretzel! Make sure you dry and drain your sun dried tomatoes and Kalamata olives too get rid of extra liquid. You can also serve these without a pretzel and with crostini to spread the mini balls on:) Enjoy!

A N T I P A S T O B A L L S

12 ounces cream cheese (1 block and 1/2)

3 tablespoons sour cream

1/4 cup red bell pepper diced

1/4 cup sun dried tomatoes rinsed, dried and chopped

1/4 cup Kalamata olives dried and chopped

15 pieces salami diced

1 cup freshly grated mozzarella

1/4 cup grated parmesan

1 teaspoon red wine vinegar

2 tablespoons chopped fresh hives

2 tablespoons chopped fresh basil

2 tablespoons fresh parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon oregano

salt and pepper

C O A T I N G

1/2 cup pecans or walnuts

1/2 cup pistachios

1 tablespoon parsley

chop all well and mix together

Mix all the cheese ball ingredients (not the nut mixture) together well in a large bowl and chill at least 30 minutes.

Use a mini cookie scooper and scoop and roll into balls. Coat each ball with the nut mixture. Add a pretzel right before serving or it will be become soggy.

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