Classic Cheese Ball - Made for Fall!
Classic Cheese Ball - Made For Fall!
Some things never go out of style and I consider this vintage cheese ball recipe to be one of them. We spruced it up a bit for the fall season and it's the perfect addition to an appetizer tray or charcuterie board for your next gathering.
8oz cream cheese, softened at room temperature
½ cup shredded sharp cheddar (or any hard cheese you like!)
1 tbsp chives, finely chopped
1 tsp garlic powder
1 tsp worcestershire sauce
1/3 cup roasted and salted pumpkin seeds
1/3 cup dried cranberries, roughly chopped
Honey for drizzling (optional)
In a bowl, add the cream cheese, shredded cheddar cheese, chives, garlic powder, and worcestershire sauce. Mix until fully combined.
With slightly damp hands, form mixture into a ball, wrap in saran wrap or parchment paper, and let rest in the refrigerator for at least 30 minutes.
Meanwhile, in a food processor or with a mortar and pestle, gently grind the pumpkin seeds until you have a good mix of crumbs and whole/halved seeds. Give the dried cranberries a rough chop. On a plate, mix together the crushed pumpkin seeds and chopped cranberries.
Remove the cheese from its wrap and roll through the pumpkin seed mixture, gently pressing the mixture into the cheese so that it is fully covered.
Place on a serving platter and drizzle with honey, if desired. Serve with your favorite crackers and enjoy!