Ingredients
The following ingredients have 1 Servings
- 4 tablespoons good-quality salted butter
- 1 cup shredded sharp, flavorful cheese, in any combination that might include Gruyère, Cheddar or blue cheese
- 3 ounces fresh goat cheese
- 4 ounces cream cheese
- 1 heaping tablespoon finely chopped scallions
- 1/4 teaspoon cayenne
- 1/4 teaspoon fish sauce
- 1 tablespoon lemon juice
- 1/3 cup chopped, salted roasted pecans
- 1 heaping tablespoon chopped flat leaf parsley
Instruction
- Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
- Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
- Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
- Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
- Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.
