|Recipe from: thehautemeal|
Image credit: Stephanie
Walnut-Bacon Cheese Ball
“It’s also perfect for using up leftover little bits of cheese: cheddar, mozzarella, pepper jack, etc“ Stephanie
8 oz cream cheese, softened
1/2 cup milk (skim or low fat is fine)
6 oz cheddar, shredded or cut into small cubes
4 oz Monterrey Jack, shredded or cut into small cubes
1 oz blue cheese, crumbled
1/2 cup green onions, finely chopped, reserve 2 tbsp
10 oz bacon, cooked and crumbled, divided in half
2/3 cup chopped walnuts, divided in half (toasted if desired, but it’s not necessary)
1/4 cup finely chopped parsley (about a small palm full)
Combine the milk and cheeses in a food processor fitted the with blade attachment, and
blend until very smooth, pausing occasionally to scrape down the sides of the processor
Add the onions (minus the 2 tbsp), and half the walnuts and bacon to the cheese mixture,
and pulse briefly to combine.
Scrape the mixture out into to a large piece of plastic wrap, then form it into a ball and wrap
Place it into a small bowl to help the ball keep its shape, and then refrigerate until firm,
about 2 hours.
Meanwhile, combine the remaining bacon, walnuts, parsley, and green onions on a plate.
Remove the plastic wrap, and roll the cheese ball in the walnut-bacon mixture until the
cheese is evenly coated.
Wrap the ball back up, and refrigerate until you’re ready to serve.
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