Buttered Pecan Cheese ball

Cheese balls can be easily adapted to delete an ingredient you don't like, or add one that you do.  Don't skip the butter roasted pecans, which can be made ahead of time and stored in airtight container.


Ingredients:

3/4 cup pecans
1 tablespoon melted butter
1/4 teaspoon kosher salt
1/3 cup butter
1/4 cup crumbled blue cheese
1/4 cup crumbled goat cheese (honey goat is great)
3 ounces cream cheese
1/4 cup dried cranberries or cherries
2 tablespoons minced chives
1/2 teaspoon Sriracha, or other hot sauce
1/4 teaspoon salt
1/3 cup chopped, butter-roasted pecans
2 tablespoons chopped, flat-leaf parsley

Directions:

• For Pecans:  Preheat oven to 350 degrees
• Toss pecans with melted butter and kosher salt.
• Spread on baking sheet and bake, stirring once or twice, until toasted, 10-12 minutes
• Remove from oven and let cool. Coarsely chop 1/3 cup.
• For Cheese ball:
• Place butter and cheeses in mixing bowl. Let come to room temperature.
• Add cranberries, chives, hot sauce and slat.  Mix until thoroughly combined.  Add more hot sauce if desired.
• Refrigerate mixture about 30 minutes.
• Spread chopped pecans on dinner plate.
• Shape the chilled cheese mixture into a ball and roll it in the pecans.
• Spread parsley on a plate and roll ball in the parsley.
• Serve at room temperatuare.  Can be mad a few days ahead and refrigerated until ready.
• Best served with plain crackers and favorite jam--apricot or fig chutney is very good.