12
ready-to-eat baby-cut carrots, cut into 1/2-inch slices
1/4
cup light olive oil
2
tablespoons chopped fresh basil leaves
1
tablespoon white vinegar
1/4
teaspoon salt
1
clove garlic, finely chopped
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Steps
1
Make small cut in center of each cheese ball; insert carrot slice.
2
In medium bowl, mix remaining ingredients. Stir in stuffed cheese balls.
3
Cover and refrigerate 1 to 2 hours to blend flavors. Stir after 30 minutes.
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The marinade ingredients can be mixed in a 1-quart resealable food-storage plastic bag instead of a bowl. Add stuffed cheese balls to the marinade mixture.
For extra convenience, look for jars of chopped garlic in the produce department.
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