I don’t know about you but I love a good cheese ball as part of a charcuterie board. I know it sounds bit retro but I don’t care.
They are creamy, and tasty and SO easy to make. You can whip this up in 10 minutes. I prefer letting it set overnight so the flavours come together but I have also been known to eat this straight out of the bowl… this is a judgement free zone 😉
Here is what you need:
- 8 ounces cream cheese
- 1 cup white sharp cheddar cheese shredded / of old white cheddar
- 1 cup dried cranberries chopped and divided
- 1 cup pecans chopped and toasted
- 1/4 cup chives or green onions chopped (I prefer chives)
- ½ tsp garlic powder
- ½ tsp of seasoning salt
To Toast Pecans: Pre-heat oven to 375F. Place chopped pecans on a baking tray and bake for 5 minutes or until aromatic. Remove from oven and set aside.
In a large bowl, beat cream cheese, cheddar cheese, ½ toasted pecans, ½ cup dried cranberries, chive or green onion, seasoning salt and garlic powder until well combined.
Place mixture in the center of a piece of plastic wrap or parchment paper and cover completely with wrap while forming it into a ball shape. Place in fridge until ready to serve.
Just before serving, combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives on a flat surface or cutting board. Unwrap the ball and roll in cranberry-pecan mixture.
Serve with anything and devour!