Cranberry-White Cheddar Cheese Ball with Fresh Rosemary
Prep time:
Total time:
Yield: 1 large cheese ball, about 10 to 12 servings
Ingredients
8 oz (230 g) regular or low-fat cream cheese, at room temperature
8 oz (230 g) sharp white cheddar cheese, shredded
3 tablespoons of your favorite prepared cranberry sauce
3 tablespoons minced white onion
2 tablespoons golden raisins (sultanas), minced
1½ teaspoons minced fresh rosemary
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
⅓ cup (40 g) walnuts, toasted and finely chopped
3 tablespoons chopped fresh flat leaf parsley
Crackers or sliced bread, for serving
Instructions
Use a handheld electric mixer (or a stand mixer) to beat together all ingredients except the walnuts and parsley.
Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes.
Toss the walnuts and parsley together in a shallow bowl. Roll the cheese ball in the walnut-parsley mixture and serve, or wrap in plastic wrap and refrigerate for up to 5 days before serving.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/cranberry-white-cheddar-cheese-ball-with-fresh-rosemary/