Harvest Cheeseball Recipe
Basic Cheese Ball
2 tablespoons unsalted butter
½ cup scallions, finely chopped
¼ cup fresh parsley, finely chopped
½ cup jarred roasted peppers, chopped
12 ounces cream cheese, room temperature
¼ cup half and half
several splashes fresh lemon juice
2 teaspoons prepared horseradish
2 to 3 teaspoons hot sauce
1 ½ pounds bacon, cooked and chopped
1 cup toasted pecans, chopped
½ cup pepper jack cheese, shredded
1 cup extra sharp cheese, shredded
kosher salt to taste
1 ½ tablespoon very coarse ground black pepper
1. In a medium sauce pan, heat butter over medium heat. Sauté scallions and parsley for 4 minutes. Using paper towels, squeeze out any excess juice.
2. Place chopped roasted peppers on paper towels, cover with another paper
towel, and press to remove excess liquid. Excess liquid dilutes the flavor profile of the cheese ball.
3. Place cream cheese, cream, lemon juice, prepared horseradish, and hot sauce in a large bowl and using a hand-held blender, combine the mixture until well blended.
4. Add the remaining ingredients and again mix well.
5. Divide cheese mixture into 3 balls.
Harvest Cheese Ball
Use 1 bag of Old Bay Cheese Curls
a stem of a green pepper, one for each Harvest Cheese Ball
4 rubber bands of the exact same size, for each Harvest Cheese Ball
1. Using a rolling pin, crush enough cheese curls to completely cover the cheese ball.
2. Carefully roll the cheese ball in the Old Bay crumbs until it is completely
coated. Save the leftover coating. Wrap the cheese ball in plastic wrap two
times. Place four rubber bands evenly around the cheese ball to create the lines of a pumpkin. Refrigerate overnight.
3. Carefully remove the rubber bands and plastic wrap. You might have to add a touch more coating at this point. Place a bell pepper stem on top for a festive cheeseball so it looks like a pumpkin. Serve with favorite crackers
or fresh veggie sticks.
