One of the appetizers I made for the Fourth of July was a cheese ball. First of all, can I just say how much it amuses me to say “cheese ball”? A lot. I’m like a little kid sometimes. In any case, cheese balls are ridiculously easy to make, in case you were wondering. I see cheese balls at parties often, and typically I will station myself close enough to it to constantly spread more cheesy goodness onto crackers, but far enough away as to not look like a total pig. Ha.
As fancy as they look, looks can be deceiving. This cheese ball took all of about 5 minutes to make (not including time spent chilling in the refrigerator). Four of us devoured pretty much the entire thing before grilling (then we proceeded to devour almost everything we grilled, then laid on the couch for about an hour to recuperate). It didn’t occur to me as I was making it just how filling it would be. Obviously, cheese is really heavy. And a block of cream cheese, plus other cheese, spread onto crackers is, well, really filling. The Worcestershire sauce was a great addition, too, because even with a small amount, it created quite a kick of flavour. It might be a bit spicy to some, but my husband and old roommate can’t handle too much spice, and they assisted in gobbling it right up.
I used this recipe from Bake Your Day, which is yet another food blog that I recently came across. The pictures on her blog show a perfectly round ball, whereas mine is clearly not. I’m not sure what contraption she used to get it to stay round, but naturally it might be a bit off, and not to mention, when it’s sitting for awhile on a platter, it is going to change shape. If you know of kitchen gear that keeps a perfectly round cheese ball shape, please let me know! Back to Bake Your Day, I love finding new food blogs. I just cannot get enough of them. They provide me with lots of yummy dinners!
Savory Cheese Ball
-8oz fat free or lowfat cream cheese, softened
-8oz part-skim mozzarella, shredded
-3 green onions, chopped
-2tsp Worcestershire sauce
-1tsp dried oregano
-1/2tsp dried parsley (I didn’t have any dried, so I chopped up some fresh parsley really quick and threw it in)
-1/2tsp garlic powder
-1/4tsp cayenne pepper
-salt, to taste
-1cu crushed or chopped pecans
-Mix everything except the pecans until well combined (I used my electric hand mixer).
-Put the cheese mixture onto a piece of plastic wrap, cover, and roll into a ball. Let chill in the refrigerator for at least a half an hour.
-Place pecans on a plate, uncover cheese ball, and roll over pecans until fully covered.
-Seal in an airtight container until ready to serve (I made mine the night before, and the original blogger says it can last up to a few days).