Description
This gourmet cheese ball recipe elevates your charcuterie board with creamy cheeses, sweet dates, and crunchy roasted pecans. It’s perfect for a romantic snack board or elegant appetizer.
Ingredients
Scale
- 4 oz goat cheese (or 2 oz goat cheese and 2 oz blue cheese), at room temperature
- 3 oz cream cheese, at room temperature
- 5 tablespoons unsalted butter, softened
- 1/2 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/3 cup chopped dates
- 3 tablespoons finely chopped scallions
- 1/3 cup salt-and-butter roasted pecans, chopped
- 1 tablespoon finely chopped flat-leaf parsley
- For the Salt-and-Butter Roasted Pecans:
- 2 cups pecan halves
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon salt
Instructions
- Make the Roasted Pecans: Preheat oven to 350F. Toss pecans with melted butter and 1/2 teaspoon salt. Spread on a baking sheet and bake for 9-11 minutes. Sprinkle with remaining 1/4 teaspoon salt and cool.
- In a mixer, combine goat cheese, cream cheese, butter, hot sauce, and salt. Mix until smooth.
- Add dates and scallions and mix on low speed until blended.
- Cover and refrigerate for 15 minutes.
- Place cheese mixture on plastic wrap. Shape into a ball.
- Refrigerate for at least 1 hour, until firm.
- Combine chopped pecans and parsley on a plate.
- Unwrap the cheese ball and roll it in the nut mixture until evenly coated.
- Chill until ready to serve. Let sit at room temperature for 30 minutes before serving.
- Serve with crackers.
Notes
- Do not use pre-chopped dates. Use whole pitted Medjool dates.
- The cheese ball can be made up to 3 days ahead and refrigerated.
- The cheese ball can be frozen for up to 1 month. Thaw overnight before rolling in nuts.
Nutrition
- Serving Size: 1/8 of cheese ball
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg