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| 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
Ingredients:
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)
Directions:
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
bowl.
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
tightly.
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.
Read
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