Hands up if you like
cheese balls. Yep, me too, but you do know that we’re dating ourselves,
right? The cheese ball was popular in
the seventies. I don’t think my parents
ever had a party without one. Personally,
I loved them, but then my mother was a very good cook, and had a wide variety
of recipes for interesting cheese balls that went well beyond the insipid ones
that eventually drove them all into obscurity.
I recently read an
article that said the cheese ball is coming back. I’m pleased with this. Perhaps it’s my love of
nostalgia; perhaps it’s my love of the toasted pecan coating. Who knows?
But hearing this news made my heart sing just a little, and sent me into
the kitchen to experiment.
I was feeling rather
spicy today, so took my favorite homemade Boursin cheese recipe, kicked it up with
some Hatch chile powder, rolled it into toasted pecans, and ended up with this
very easy, very delicious modern day cheese ball that, once tasted, did not
last long.
It’s a light snack,
perfect for before dinner, pairs nicely with either red or white wine, and you
have to admit, looks darned cute on this Recycled Wine Bottle Platter from Uncommon
Goods (and it comes with that darling little spreader!). The glasses are theirs as well,
and I just cannot get enough of these.
Planning your weekend? Plan on a cheese ball!
Kicked-Up Boursin Cheese Ball
1 medium garlic clove,
finely chopped
1/2 stick butter,
room temperature
1-8 oz. package Philadelphia Cream Cheese, room temperature
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried dill weed
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried chives
1/4 teaspoon freshly ground black pepper
1-8 oz. package Philadelphia Cream Cheese, room temperature
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried dill weed
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried chives
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried
thyme
1-1/2 teaspoons dried parsley
1-1/2 teaspoons dried parsley
1/2 cup chopped pecans,
toasted
Preheat oven to 350°F.
Finely chop
pecans. Spread chopped pecans on a
baking sheet and bake for 5-7 minutes until nicely toasted. Cool; set aside. (I
use a countertop toaster/convection oven and my nose as the determination
for length of baking time. I’ll check
on them after 3 minutes and then 5. When
they smell deliciously toasty they’re done.)
In a medium mixing bowl, beat together the butter and cheese. If it is truly at room temperature, it will blend together quickly and be very creamy. Add garlic; blend. Add all remaining ingredients and mix well. Chill for 15-30 minutes. When chilled, roll into a ball. Roll in reserved pecans to coat, pressing into the cheese ball to adhere, if necessary. Store in the refrigerator until ready to use.
In a medium mixing bowl, beat together the butter and cheese. If it is truly at room temperature, it will blend together quickly and be very creamy. Add garlic; blend. Add all remaining ingredients and mix well. Chill for 15-30 minutes. When chilled, roll into a ball. Roll in reserved pecans to coat, pressing into the cheese ball to adhere, if necessary. Store in the refrigerator until ready to use.
Bring to room
temperature. Serve with crudités or crackers.
Recipe can be doubled.
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5 comments:
Oh this is great! Loving this cheese ball and will make it for my next dinner party and even tea party! Thanks for sharing lovely lady. Just pinned it too.
Enjoy your weekend.
FABBY
I am glad to hear cheese balls are making a comeback...they were the first thing I would head for at a party! Thanks for sharing your recipe, I will be making it for my next luncheon.
I love the photography! The cheese ball looks to pretty to dig into...almost. Thanks for the great recipe. Pinning.
I just love the spices in your Cheese Ball Patti. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
Pattie, I have made this twice in the past week and half...it is very addictive! Thanks for sharing.
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