Cranberry-pecan-cheese ball


2 kilos (250 grams each) soft cream cheese

40g soft crumbled gorgonzola cheese

30 ml (2 tablespoons) honey

1 ml (1/4 teaspoon) ground red pepper (cayenne pepper)

½ teaspoon (2.5 ml) salt

1/2 cup (125 ml) chopped dried cranberries

1/2 cup (125 ml) toasted chopped nuts

10 ml (2 teaspoons) butter

1/2 cup (125 ml) crunchy plain panko breadcrumbs

1/4 cup (60 ml) fresh chopped parsley

Assorted crackers, if desired



In a medium bowl, beat cream cheese, gorgonzola, honey, red pepper, and salt using an electric mixer on low speed for 1 to 2 minutes or until blended. Add cranberries and walnuts. Cover and refrigerate for at least 2 hours, until the texture is firm enough to shape.


Before forming a ball, melt some butter in a 20 cm (8 in) skillet over medium heat. Add breadcrumbs. Cook, stirring, 2 to 3 minutes longer or until golden brown; Transfer to a medium bowl. Leave it to rest for 5 minutes. Add parsley, stirring.


Shape the cheese mixture into a large ball. Roll the ball in the toasted breadcrumbs. Put it on a serving plate. Served with biscuit.

Enjoy !!!

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