Fleur de Lis

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Sunday, November 15, 2015

Cranberry, Pecan and White Cheddar Cheese Ball


If you're tied of the same old cheese ball, here is a delicious new version. The tartness of the dried cranberries pairs wonderfully with the sharpness of the white cheddar. Please, please, please shred your own cheese. The few minutes it takes to shred a small block of cheddar will make all the difference in the texture of these cheese ball. Pre-shredded cheese is coated with cellulose so that doesn't stick together in the bag. 

1/2 cup chopped pecans
1 - 8 oz. package cream cheese, softened
8 oz. good quality sharp white cheddar cheese, shredded
1/4 t. salt
1 t. Worcestershire sauce
1 1/2 cups dried cranberries.
crackers for serving

Place pecans in a small skillet over very low heat. Toast pecans for 5 minutes or so, stirring often. Remove from heat and set aside.

In a large mixing bowl, using a hand mixer, beat together the cream cheese and the cheddar cheese. Add in the pecans, salt, and the Worcestershire sauce. Continue mixing for another minute or two until everything is well combined. Remove the mixture from the bowl and form into a ball with your hands.

Using small handfuls at a time, place dried cranberries all over the cheese ball, pushing in lightly to secure them into place. Try to cover as much as possible except the bottom of the cheese ball. 

Wrap in plastic wrap and place in refrigerator for at least 30 minutes.

Serve with assorted crackers.


Adapted from Eat, Drink, Love

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