It was 6:47pm, and my guests were about to arrive at 7:00pm for my 3rd and final Shaklee event of the week. I had planned to have all of my healthy appetizers made that afternoon, but with three kids, Weimaraner puppy mischief and a dead car battery, I wasn’t prepared. I didn’t get to the store to buy the last few items I needed, so I opened my fridge and frantically searched.
I found the following:
* a 16 oz. log goat cheese
* a pack of prosciutto (I used 8 slices.)
* organic green onions (I used one stalk.)
* Hot sauce (I used 3 shakes, but use to your preference.)
* Pecans (I chopped 1/2 cup.)
* Black pepper from my pantry
Hmmmm. I decided I could work with that. I also had lots of snack-worthy vegetables like celery, carrots, radishes, and cucumbers. I even had some root chips in my pantry (Terra brand).
T-minus 13 minutes. Here’s what I did:
I quickly chopped 8 slices of prosciutto into small pieces and threw them into a pan and turned the heat to just past medium. In my mixer, I added the 16 oz. log of goat cheese. I finely chopped one stalk of green onion and added it to the goat cheese. I quickly chopped the celery, carrots and cucumbers into dip-sized pieces and added them to the serving tray. By that point, the prosciutto had cooked for about 5-6 minutes. I then added the prosciutto to the cheese while it was still hot. Lastly, I added in 1/2 teaspoon of black pepper and 3 shakes of hot sauce.
I began mixing the ingredients and decided to add two tablespoons of water for a better consistency. It was perfect to form into a cheese ball. That took about 1 minute to form. I could have served the cheese ball like this, but then decided to throw about 1/2 cup of pecans into my food processor and finely chopped them. I laid the chopped pecans on to a plate, rolled the cheese ball into the nuts and pressed them in. Once I transferred the cheese ball to the plate with the vegetables, the appetizer was done.
It was 6:59pm. I quickly washed my hands, and threw my appliances in the cabinet and my dirty dishes into my empty oven (I had heard about this trick on Pinterest). As soon as I closed the oven door, DING DONG! Whew!
My guests LOVED the cheese ball, and I plan to make it for Thanksgiving this year (but without the “Chopped” show experience). Oh, and I’m so glad I remembered to take those dirty dishes out of the oven after they left. 🙂 Enjoy!
P.S. You can also scoop the cheese mixture into a piping bag or large zip lock bag (snip an end open) and top cucumbers, carrots cut on the bias, or a healthy gluten-free cracker like Mary’s Gone Crackers brand.
Health Tip: One thing that stumped us in the beginning of cleaner eating was how to replace our beloved corn chips or potato chips which were the mechanisms to get the dip into our mouths. We needed something crunchy. Try crunchy vegetables like celery, carrots, cucumbers, peppers, sliced radishes, and pieces of broccoli or cauliflower.