Entertaining Appetizer: The Cheese Ball

The cheese ball is that quintessential appetizer...it might feel a little overdone, but is just so tasty and simple to make, that it just wouldn't be a party without one.

It is no secret that I love cheese, and this version is no exception. It is a perfect combination of sweet, salty, nutty, creamy, and cheesy.  A home run!

I used reduced fat cheeses (to help with my gluttony guilt), but feel free to splurge and go for the real deal.

Cranberry Bleu Cheese Cheese Ball

1 cup pecan chips
2 TB butter
1/4 cup sugar
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
8 oz 1/3 fat cream cheese, softened
1 container crumbled reduced fat bleu cheese (about 5 oz)
1/4 cup dried cranberries, coarsely chopped
1 shallot, minced
1 TB parsley, minced

Melt butter in a small sauté pan over medium heat, stir in sugar, pecan chips, salt, pepper, and cayenne. Cook over medium heat until sugar is melted and pecans are lightly toasted, stirring constantly, about 5 minutes. Spread nuts out on wax paper to cool. Can be made up to 5 days ahead. Once cool, keep in an airtight container or zip lock bag.

Mix softened cream cheese with bleu cheese crumbles, minced shallot, parsley, and cranberries. Stir to combine, then plop onto a peice of saran wrap, and using outside plastic wrap (to keep your hands clean), form into a rough ball shape, wrapping tightly in plastic. Refrigerate at least 2 hours to set. Can be made 1 day in advance.

Before serving, remove cheese from refrigerator and re-shape if needed. Spread pecan chips onto a plate or shallow dish and roll the cheese ball in the nuts to cover it, pressing the pecans as needed. Serve with crackers or pretzel chips.

The cheese ball is that quintessential appetizer...it might feel a little overdone, but is just so tasty and simple to make, that it just wouldn't be a party without one.

It is no secret that I love cheese, and this version is no exception. It is a perfect combination of sweet, salty, nutty, creamy, and cheesy.  A home run!

I used reduced fat cheeses (to help with my gluttony guilt), but feel free to splurge and go for the real deal.

Cranberry Bleu Cheese Cheese Ball

1 cup pecan chips
2 TB butter
1/4 cup sugar
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
8 oz 1/3 fat cream cheese, softened
1 container crumbled reduced fat bleu cheese (about 5 oz)
1/4 cup dried cranberries, coarsely chopped
1 shallot, minced
1 TB parsley, minced

Melt butter in a small sauté pan over medium heat, stir in sugar, pecan chips, salt, pepper, and cayenne. Cook over medium heat until sugar is melted and pecans are lightly toasted, stirring constantly, about 5 minutes. Spread nuts out on wax paper to cool. Can be made up to 5 days ahead. Once cool, keep in an airtight container or zip lock bag.

Mix softened cream cheese with bleu cheese crumbles, minced shallot, parsley, and cranberries. Stir to combine, then plop onto a peice of saran wrap, and using outside plastic wrap (to keep your hands clean), form into a rough ball shape, wrapping tightly in plastic. Refrigerate at least 2 hours to set. Can be made 1 day in advance.

Before serving, remove cheese from refrigerator and re-shape if needed. Spread pecan chips onto a plate or shallow dish and roll the cheese ball in the nuts to cover it, pressing the pecans as needed. Serve with crackers or pretzel chips.