Cranberry Bacon Cheese Ball Recipe

Cranberry Bacon Cheese Ball Recipe

from today.com
Appetizers
80 min

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. 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. 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. 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. 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. 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. 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.