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Almond Cheddar Ball

Chef.Foodie's picture
Ingredients
  Sharp cheddar cheese 8 Ounce
  Whole blanched almonds 1⁄3 Cup (5.33 tbs)
  Cream cheese 4 Ounce, cut into chunks
  Dry sherry 1 Tablespoon
  Mayonnaise 1 Tablespoon
  Dijon mustard 1 1⁄2 Teaspoon
  Ground red pepper 1 Dash (Cayenne)
  Chopped sweet pickle 3 Tablespoon
  Crackers 1 Cup (16 tbs)
Directions

Insert shredding disc.
Shred Cheddar cheese transfer to a mixing bowl.
Change to metal blade and coarsely chop almonds set aside.
With motor running, drop cream cheese through feed tube and continue processing until smooth.
Add sherry, mayonnaise, mustard, pepper, and pickle to work bowl; process continuously (stopping to scrape bowl once or twice) until soft and smooth.
Add cream cheese mixture to Cheddar cheese; mix well.
Return mixture to work bowl, half at a time (or all at once in a large-capacity processor); process continuously (stopping to scrape bowl once or twice) until blended.
Cover and refrigerate until firm.
Shape cheese mixture into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or for up to 2 weeks.
Meanwhile, spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
Let cool.
To serve, roll chilled cheese ball in almonds to coat; let stand at room temperature for 1 1/2 to 2 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Toasted
Ingredient: 
Almond

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