Pecan Wrapped Blue Cheese Ball

Pecan-Wrapped-Blue-Cheese-Ball (570x838)-frameSay hello to my new favorite cheese ball! We have cheese balls for most holidays–mainly because I love cheese. You all know that, right? For Christmas we had an almond-wrapped cheese ball and also a crab cheese ball. I didn’t go near the crab one because I do NOT like crab…but also because I’m vegetarian. That’s probably news to you, right, with all of the meat dishes I make? Ya, I’m one of those weird birds who went all veggie and self-righteous. I’ve been vegetarian for 3 years now–1 year of it being vegan. I admire those who are vegan, but I had a really hard time giving up cheese and chocolate! I caved this fall and started eating cheese and chocolate again. Oye. Don’t judge me, kay, just because I sin differently from you. :)

Any-who…I make all of the meat dishes for my family. They aren’t into being veggie and self-righteous like me. :)

Now, where were we before I got distracted…oh ya, cheese balls. I love blue cheese. I love pecans. So it made perfect sense making this recipe when I came upon it at Epicurious.com. Only, I eliminated the dates and parsley because I didn’t have any on hand and didn’t want to make the extra trip to the store to get them.  But I’m sure it is GREAT with the dates and parsley–but it’s great without, too! You decide.

Serve it with an assortment of crackers, crostinis, baked pita chips, baked bagel chips, marbled rye toast, or even celery and carrot sticks.

Yield: 1 ball (1 1/2 cups)
Prep time: 2 hours 30 mins (includes chill time)

Ingredients

  • 8 ounces cream cheese, softened at room temperature
  • 1 cup (4 ounces) crumbled blue cheese, softened at room temperature
  • 1 tablespoon buttermilk (you could probably use milk instead)
  • 5-6 Medjool dates, pitted and minced (optional) [Some people have also suggested using cranberries instead with great success]
  • 1 small shallot (approx. 1 tablespoon), peeled and minced
  • 1 teaspoon lemon, zested
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 handful Pecans, toasted and either finely chopped or ground
  • 2 tablespoons Italian parsley, finely chopped (optional)

Instructions

  1. In a large bowl with an electric hand mixer on medium speed (Epicurious recommends a stand mixer with the paddle attachment. If you have that…awesome! But I don’t. So I improvised with the hand mixer), beat together the cream cheese, blue cheese, and buttermilk until smooth and creamy. If you are using the hand mixer, the hard part will be removing the sticky cheese mixture from the beaters. You can do this by using a spatula (I like to use my fingers to get it off the beaters because I get to lick my fingers after! And for all of you going “ugh”, yes, I do a good washing with soap and water before and after I have a good licking–cleanliness is next to Godliness in the kitchen).
  2. Add dates, if desired, shallots, lemon zest, salt and pepper and continue to beat until well combined. At this point, I beat it by hand. The cheese was already soft.
  3. Transfer the mixture to a large sheet of plastic wrap and form it into a ball. Bring up the corners of the plastic wrap to the middle and give a gentle twist still keeping the ball form in tact.
  4. Place the ball in the refrigerator and chill at least 2-4 hours or overnight.
  5. Remove from the fridge. Still keeping the cheese in a ball, remove from plastic wrap. Roll it gently in the finely chopped or ground pecans until all sides are covered. If you are using parsley, finely cut the parsley and mix in with the pecans, then roll the cheese ball gently until all sides are covered.
  6. Serve immediately or cover and put back in the fridge until ready to serve. Serve it with an assortment of crackers, crostinis, baked pita chips, baked bagel chips, marbled rye toast, or even celery and carrot sticks.
Pecan Wrapped Blue Cheese Ball
 
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup (4 ounces) crumbled blue cheese, softened at room temperature
  • 1 tablespoon buttermilk
  • 5-6 Medjool dates, pitted and minced (optional) [Some people have also suggested using cranberries instead with great success]
  • 1 small shallot (approx. 1 tablespoon), peeled and minced
  • 1 teaspoon lemon, zested
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 handful Pecans, toasted and either finely chopped or ground
  • 2 tablespoons Italian parsley, finely chopped (optional)
Instructions
  1. In a large bowl with an electric hand mixer on medium speed (Epicurious recommends a stand mixer with the paddle attachment. If you have that...awesome! But I don't. So I improvised with the hand mixer), beat together the cream cheese, blue cheese, and buttermilk until smooth and creamy. If you are using the hand mixer, the hard part will be removing the sticky cheese mixture from the beaters. You can do this by using a spatula (I like to use my fingers to get it off the beaters because I get to lick my fingers after! And for all of you going "ugh", yes, I do a good washing with soap and water before and after I have a good licking--cleanliness is next to Godliness in the kitchen).
  2. Add dates, if desired, shallots, lemon zest, salt and pepper and continue to beat until well combined. At this point, I beat it by hand. The cheese was already soft.
  3. Transfer the mixture to a large sheet of plastic wrap and form it into a ball. Bring up the corners of the plastic wrap to the middle and give a gentle twist still keeping the ball form in tact.
  4. Place the ball in the refrigerator and chill at least 2-4 hours or overnight.
  5. Remove from the fridge. Still keeping the cheese in a ball, remove from plastic wrap. Roll it gently in the finely chopped or ground pecans until all sides are covered. If you are using parsley, finely cut the parsley and mix in with the pecans, then roll the cheese ball gently until all sides are covered.
  6. Serve immediately or cover and put back in the fridge until ready to serve. Serve with an assortment of crackers.
Notes
Serve with an assortment of crackers, crostinis, baked pita chips, baked bagel chips, marbled rye toast, celery and carrot sticks.
About Jennifer Scott

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

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