Cheddar and Apple Cheese Ball (pumpkin shaped!)
A previous Thanksgiving I made a Pear pecan feta-cheddar cheese ball and it was a crowd pleaser. One of the reasons I loved it because the fruit lightened up the calories and heaviness of the dish. I wanted to make sure that this dish had that same appeal, but a slight variation.
Plus, this display variation (instead of pecans that the original recipe called for) sets up for a great party display anytime in the fall!
Inside of Cheddar Cheese Ball - yum! |
Ingredients:
8 ounces cream cheese, softened
2 cups extra-sharp Cheddar cheese shredded, divided
1 apple (Red Delicious or Gala), peeled and diced
1 scallion, (green onion) white and green, finely chopped
1 tsp salt
1 stem of a green or red pepper
Directions:
Combine the cream cheese, 1 1/4 cup cheddar, apple, scallion pieces, and salt.
Coat a large piece of plastic wrap with cooking spray. Sprinkle about 1/4 cup of the cheddar onto the plastic wrap.
Top with cheese ball mixture.
Top that with the remaining cheddar cheese. Form into a ball. Double-wrap it in plastic wrap.
Use large rubberbands of kitchen twine to form marks that look like a pumpkin. (We were in a bind, so we used hair ties - worked perfectly.)
Refrigerate for at least 1-2 hours (or longer. I did it overnight.)
Before serving, remove rubber bands (cut off) and plastic wrap.
Gently push the pepper stem into the "pumpkin" cheese ball.
Serve chilled with crackers.
Original Recipe: https://soufflesandsawdust.com/2015/12/16/pecan-apple-cheese-ball-and-pearmania/
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