Serve this cheese ball with a big pile of buttery crackers!
8oz.cream cheese, at room temperature
6oz.cheddar cheese, grated (about 1 3/4 cup)
gorgonzola cheese, crumbled (about 1/2 cup)
1tsp.Worcestershire sauce
1/4tsp.cayenne pepper
1small garlic clove, finely grated
2scallions, thinly sliced (dark green parts separated)
3/4c.dried cranberries
1/2tsp.kosher salt
1/2tsp.black pepper
3/4c.chopped toasted pecans
Cooking spray
Crackers, for serving
Step 1Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there). Step 2Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish. Step3Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.
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