As a family we love football Sundays. We spend most of the day after church watching football.
I always try to have a nice array of snacks that will last us the day. A cheese ball seems like a great idea for this.
The cream cheese and cheese spread blend nicely and create a lovely creamy base. The blue cheese mixes in nicely, while still leaving some chunks of the tart cheese.
The onion and Worcestershire give the ball a little more hearty flavor. Grating the onion was great as you got a hint of the onion flavor, without having chunks of it.
I liked that some of the pecans and parsley were mixed in. The pecans give little touches of crunch throughout.
The parsley gives the ball a nice hint of herbiness.
Rolling the ball in the remaining parsley and nuts gives it a lovely appearance as well as some additional herb and crunch.
Refrigerating the ball overnight made it stay together very well. It was thoroughly chilled!
All in all this was a nice cheese ball. It had a little more flavor than a more traditional cheese ball.
BLUE CHEESE BALL
12 Ounces Cream Cheese, Softened
6 Ounces Blue Cheese
6 Ounces Processed Cheddar Cheese Spread
2 Tablespoons Grated Onion
1 Teaspoon Worcestershire Sauce
1/8 Teaspoon Monosodium Glutamate
1 Cup Ground Pecans
1/2 Cup Finely Chopped Parsley
Assorted Crackers
In a medium bowl, combine cheeses, onion, Worcestershire and monosodium glutamate. Beat until well blended. Stir in 1/2 cup pecans and 1/4 cup parsley. Shape into a ball. Wrap[ in waxed paper or plastic film, then in foil. Refrigerate overnight. About 1 hour before serving, roll ball in remaining pecans and parsley. Place on a serving plate and surround with crackers.
Comments