Cranberry Pecan Cheese Ball (Print Version)
# Ingredients:
→ Cheese Base
01 -
450 g cream cheese, softened
02 -
200 g sharp white cheddar cheese, shredded
→ Herbs and Seasonings
03 -
2 tablespoons fresh chives, divided
04 -
2 teaspoons fresh parsley, finely chopped
05 -
1 teaspoon brown sugar
06 -
1 teaspoon garlic powder
07 -
0.25 teaspoon salt
08 -
0.25 teaspoon black pepper
→ Cranberry and Pecan Coating
09 -
110 g dried cranberries, chopped and divided
10 -
90 g pecans, chopped and divided
# Instructions:
01 -
In a large bowl, beat cream cheese with a mixer until smooth and creamy. Add shredded cheddar, 1 tablespoon chives, parsley, brown sugar, garlic powder, salt, pepper, and half of the cranberries and pecans. Mix until well combined.
02 -
Form the mixture into a compact ball using your hands. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
03 -
Combine the remaining chives, cranberries, and pecans on a plate. Unwrap the chilled cheese ball and roll it in the coating mixture until evenly covered.
04 -
Allow the coated cheese ball to stand at room temperature for 20 to 30 minutes before serving with crackers or fresh vegetables.
# Notes:
01 -
For best texture, remove the cheese ball from the refrigerator 30 minutes before serving to enhance spreadability.