Festive Cheese Ball
- Ready In:
- 2hrs 10mins
- 4 ounces neufchatel cheese, softened and cubed
- 4 ounces sharp cheddar cheese, grated
- 2 ounces blue cheese, softened and cubed
- 1⁄4 cup mayonnaise, preferably whole egg and unsweetened
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon chile powder
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons stuffed green olives, finely chopped
- 2 tablespoons onions, finely chopped
- 1 tablespoon sweet pickle relish
- 1⁄2 cup sunflower seeds, toasted
- 1⁄2 cup flat leaf parsley, finely chopped
- Put the three cheeses in a food processor, and buzz until blended.
- Add the remaining ingredients -- except for the sunflower seeds and parsley -- and buzz to blend well.
- Put the cheese mixture in the fridge for two hours so it firms up.
- While cheese mixture chills, toast sunflower seeds until they are golden, then remove from pan and allow them to cool. Then stir together seeds and parsley. Set aside.
- Remove cheese mixture from fridge and shape into a ball or log (you may need to wear latex gloves to do this).
- Spread sunflower seeds and parsley on a sheet of waxed paper, and roll cheese ball/log in this combination.
- Serve with crackers, crudités and or small toasts.
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"<p>Thanks so much for visiting my page.</p> <p> </p> <p>I love to cook and travel.</p> <p> </p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p> </p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p> </p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p> </p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>"
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(March 18, 2013): I did not make a ball from this... I made a log instead. I was able to prepare the recipe somewhat as written, but I chose to roll the mixture into an approx 2" diameter x 6" long tube (using wax/plastic wrap). I refrigerated the cheese roll for about 1 hour. While it was firming up, I crushed and re-hydrated some dried cranberries in a bit of warm water, strained and laid them on a plate. I removed the cheese log from the fridge and rolled it into the chopped up cranberries. (Sorry, I didn't have sunflower seeds or parsley on hand when I was making this... but I'm sure that would have been delicious also, and I plan to try it that way soon). Chilled again to get the coating to stick. I sliced the log into approx 3" sections and placed on separate plates with another cheese, sausage, olives, crackers and a grainy mustard. Thank you for posting this recipe. I was a hit at our get-together. (Made it just for the heck of it, and also made for PAC - Spring 2013). UPDATE: I failed to mention prior... I would recommend at least doubling this recipe for a crowd.
This first time making your cheese ball, I shared it at a small potluck we attended ~ Sort of as a test run, since I was interested in including it another time on one of my finger food buffets! I'm not a big fan of blue cheese but with all the other ingredients in this ball, that turned out to be no problem at all! Definitely a great tasting addition to my appetizer list! Thanks for sharing the recipe! [Made & reviewed in Make My Recipe tag]