Cheddar and Pecan Cheese Ball
Inspired by techniques from Bon Appétit.
Cream cheese, mature cheddar and butter are blended smooth with onion powder, garlic powder and a dash of Worcestershire sauce, then chilled until firm enough to shape. Rolled in toasted, chopped pecans, it makes a rich, make-ahead spread for a cracker platter.
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Method
- 1
Toast the pecans. Preheat the oven to 200°C (180°C fan). Spread the pecans on a rimmed baking tray and toast, tossing halfway through, until golden brown, 5-7 minutes. Let cool for 5 minutes, then chop into small pieces and leave to cool completely.
- 2
Make the cheese mixture. Line a bowl big enough to hold your fist with cling film, leaving a long overhang. In a food processor, process the cream cheese, cheddar, butter, onion powder, garlic powder, Worcestershire sauce, salt and pepper until smooth. Taste and add more onion powder, garlic powder, salt or pepper if you like. Scrape the mixture into the lined bowl, fold the cling film loosely over the top and chill until firm, 1-1½ hours.
- 3
Shape and coat. Use the cling film to help mould the chilled mixture into a ball, then unwrap and discard the cling film. Roll the ball in the toasted pecans, pressing gently so they stick, until well coated; it moulds more easily once covered in nuts. Set the ball on a platter and chill until firm, at least 30 minutes more.
- 4
Serve. Re-shape the ball if it has softened, then arrange the crackers around it and serve.
Storage
The shaped, pecan-coated cheese ball can be made up to 1 day ahead: cover and keep chilled until ready to serve. Refrigerate any leftovers, covered, for up to 5 days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray
- oven
- food processor
- box grater
- mixing bowl
- cling film
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 266 kcal |
| Protein | 7 g |
| Carbohydrate | 3.8 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 25.6 g |
| of which saturates | 10.6 g |
| Fibre | 1.3 g |
| Salt | 0.71 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
