Tuesday, November 16, 2010

Cheeseball


Here's an updated picture with the full-sized cheeseball. This one is rolled in pecans.

8 oz cream cheese
5 oz flavored, soft cheese (see note)
2 cups shredded cheddar
seasoning salt to taste, opt.
pecans, green onions OR bacon for garnish

Mash the cream cheese, fancy cheese and cheddar together. Be very thorough. You may even use a stand mixer to whip it. It helps if the cream cheese is soft. Taste and add seasonings as desired. Round into a ball. Wrap in plastic wrap and put into fridge to harden, at least 4 hours - overnight is better. Prepare garnish by toasting pecans and then crushing, chopping green onions finely OR frying bacon and crumbling. Roll hardened ball into garnish, forming a crust. Wrap in plastic wrap and chill in the fridge again. Take out to soften about 30 min before serving. Serve with crackers. Thanks MJ!


Note: Originally, this recipe called for a small can of Kraft processed, flavored cheese. I used to use the bacon flavor and then roll it in bacon - delicious. Since that's not exactly real food, this time I found some nice flavored cheese at Costco that doesn't have any artificial ingredients in it - the boursin pictured above. It is very flavorful so I didn't end up adding any seasoning salt at all. You could probably also substitute with 5oz more of cream cheese and simply add your own additional ingredients like garlic powder and chives or some other flavor combination.

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