Pecan Basil Cheese Ball Recipes

BEST CHEESE BALL RECIPE

Steps:

• Place the softened cream cheese in a mixing bowl and stir or beat with an electric mixer until smooth and creamy.
• Add the diced pastrami, green onions, Worcestershire sauce, garlic powder, and sea salt. Mix well with a spatula. (You don't want to use the mixer for this part, it might break down the meat and onions too much.)
• Use the spatula to form the mixture into a ball in the bowl as best as you can. Lay out a large sheet of plastic wrap, place the chopped pecans in the middle and gently move the cheese ball onto the pecans.
• Gently use the plastic wrap to press the pecans into the cheese ball and help form a more rounded ball shape. Wrap the cheese ball tightly and refrigerate for at least 2 hours.
• Serve with your favorite crackers, pita chips, or pretzel crisps.

PECAN-BASIL CHEESE BALL

Steps:

• In the bowl of a food processor, pulse cheddar cheese, cream cheese, basil, honey, salt and pepper in a food processor until smooth. Place cheese mixture on a large piece of plastic wrap and use plastic wrap to shape into a ball; chill until firm, at least 2 hours.
• Unwrap and roll cheese ball in pecans and let sit at room temperature 20 minutes before serving. Serve with Stacy's® Fire Roasted Jalapeño Pita Chips.

PECAN CHEESE BALL

Steps:

• Beat cheeses in medium bowl with electric mixer on medium speed until well blended.
• Shape into ball; roll in pecans. Cover. Refrigerate at least 1 hour.
• Serve as a spread with crackers.

PEAR-PECAN CHEESE BALL

Steps:

• Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
• Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.