Itty-Bitty Cheese Balls

• 8 ounces, weight Cream Cheese
• 8 ounces, weight Shredded White Cheddar
• 1 teaspoon Grated Lemon Zest
• 1 Tablespoon Fresh Thyme Leaves (or 1 Teaspoon Dried)
• 3 dashes Cayenne Pepper
• 1/4 cups Dried Cherries
• 1/2 cups Chopped Pistachios
• 1/2 cups Chopped, Cooked Bacon
• 3 boxes (1.9 Oz. Size) Mini Phyllo Shells

1. Place both cheeses in the food processor and puree until smooth.
2. Add the lemon zest, thyme, cayenne, and cherries and pulse until the cherries are chopped and evenly distributed.
3. Cover and chill for at least 30 minutes.
4. Place the pistachios (and bacon) in a small bowl.
5. Scoop a 2-teaspoon portion of cheese mixture into your hands and roll into a smooth ball.
6. Then place the ball in the pistachios and gently shake until the ball is covered with nuts.
7. Press the cheese ball into a mini phyllo shell and place on a platter.
8. Repeat with the remaining cheese mixture.
9. If making ahead, cover the platter well and refrigerate until ready to serve.
10. Can be made 1-2 days ahead.
11. Preparation time: 20 minute(s) active time.
12. Number of servings (yield): 40

weight cream cheese, white cheddar, lemon zest, thyme, cayenne pepper, dried cherries, pistachios, bacon, phyllo shells

Taken from tastykitchen.com/recipes/appetizers-and-snacks/itty-bitty-cheese-balls/ (may not work)