Cranberry-Blue Cheese Ball

Prep 30 min
Total 2 hr 30 min
Servings 16

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Step aside, boring cheese balls! This pecan, cranberry, blue cheese beauty is coated in toasted bread crumbs and parsley for a fun twist on the traditional nut-covered cheese ball.

Ingredients

2 pkgs (250 g each) cream cheese, softened
140 g crumbled Gorgonzola cheese, softened
2 tablespoons honey
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 cup sweetened dried cranberries, chopped
1/2 cup chopped pecans, toasted
2 teaspoons butter
1/2 cup plain panko crispy bread crumbs
1/4 cup chopped fresh parsley
Assorted crackers, if desired

Steps

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1

In medium bowl, beat cream cheese, Gorgonzola cheese, honey, red pepper and salt with electric mixer on low speed 1 to 2 minutes or until mixed and fluffy. Stir in cranberries and pecans. Cover and refrigerate at least 2 hours until firm enough to shape into a ball.
2

Just before shaping, melt butter in 8-inch skillet over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until golden brown; transfer to medium bowl. Let stand 5 minutes. Stir in parsley.
3

Shape cheese mixture into 1 large ball. Roll in toasted bread crumb mixture; place on serving plate. Serve with crackers.

For mess-free cheese ball shaping, place cheese mixture on a sheet of plastic wrap, and bring edges together to form the cheese ball.
This cheese ball is delicious served with buttery crackers or crispy wheat crackers.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.