Cranberry Bacon Cheese Ball Recipe
If you're tasked with bringing the appetizer for Thanksgiving, this cheeseball will be the star of the show.
Ingredients
- 16 ouncescream cheese, room temperature
- 4 ouncesextra-sharp white cheddar cheese, grated
- 1 teaspoononion powder
- 1garlic clove, finely grated
- sea salt, to taste
- 1 cuppecan halves, untoasted
- 4 ouncesbacon, preferably thin-cut
- 2chile morita, cut into thin strips with kitchen shears
- 1 cupdried cranberries
- 1 teaspoonfinely grated orange zest
- 1 teaspoonfresh rosemary, chopped
- ¼ teaspoonground nutmeg
- 1jalapeño, stemmed and finely chopped
- 1scallion, root end trimmed and thinly sliced
- crackers, sliced apples and sliced pears, for serving
Directions
- 1
Arrange a rack in the center of the oven and heat to 350 F. Mix cream cheese, cheddar, onion powder, and garlic in a large bowl until completely combined. Taste for seasoning and add salt if necessary. Let sit uncovered and set aside until ready to assemble.
- 2
Place pecans on a rimmed sheet tray and bake until very fragrant and browned, about 10 minutes. Let cool on the tray and set aside.
- 3
Meanwhile, cook the bacon. Arrange bacon in a dry, cool, large heavy skillet — preferably cast iron — heat over medium and cook bacon, turning once until the fat has rendered and the bacon is very crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and let cool.
- 4
Pulse chile morita in a food processor until very finely ground. Add bacon, pecans, cranberries, orange zest, rosemary, and a pinch of salt. Pulse until cranberries and pecans are finely chopped. Transfer to a medium bowl and set aside until ready to assemble.
- 5
Assemble the cheeseball. Add half of the pecan/cranberry mixture to the cream cheese mixture and stir until fully incorporated. Reserve remaining pecan/cranberry mixture for presentation. Place two large pieces of plastic wrap slightly overlapping on a clean work surface. Scrape cheese mixture into the center and fold the sides of the plastic over to completely cover. Shape into a ball using the plastic to help you and twist the end to compress the ball. Chill for at least 1 hour, and up to 48 hours.
- 6
Remove plastic wrap and roll chilled ball into reserved pecan/cranberry mixture, pressing it firmly into the cheese. Transfer to a serving board, sprinkle with scallion and jalapeño. Arrange crackers and sliced fruit around the ball.