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Party Magnet Cheeseball




Source of Recipe


Vivian Howard


Recipe Introduction


This is one of the best cheeseballs I’ve ever had. Everyone loved it. I thought that you could double the dates. But it was excellent. The pecans are so good on their own that I’ve put them (as Vivian Howard’s Roasted Pecans) in the Snack section! Make sure to remove the cheeseball from the fridge a little while before serving – it will soften a bit so that it is easier to spread, and the flavor will be better. I made this a day before I wanted to serve it. I went ahead and rolled it in the pecans but held off on the parsley until just before putting it out. I doubled the recipe, took it to a 8 person gathering and we ate on it for a week - it just kept getting better and better!


Recipe Link: https://www.vivianhoward.com/gorging-on-life/its-clich-for-a-reason-party-magnet-cheeseball

List of Ingredients




CHEESEBALL:
1/4 cup high-quality blue cheese (I like Maytag)
1/3 cup (5 1/2 T.) butter
1/4 cup fresh goat cheese
1/4 cup plus 2 T. cream cheese
1/4 cup chopped dates, from WHOLE dates with pits removed
2 T. finely chopped scallions (both white and green parts work here)
1/2 teaspoon hot sauce
1/4 t. salt
1/3 cup Salt-and-Butter-Roasted Pecans (here), roughly chopped
2 tablespoons chopped flat-leaf parsley

SALT & BUTTER ROASTED PECANS
2 cups pecan halves
2 tablespoons melted butter
3/4 teaspoon salt, divided


Recipe



FOR THE CHEESEBALL:
Remove the cheeses, butter, and cream cheese from the refrigerator about a half an hour before you want to make the cheeseball. Place in the bowl of a mixer and add the remaining ingredients except for the parsley and the pecans. Mix completely. It will be somewhat of a mess – just stick it in the fridge for 15 to 20 minutes. Then, with damp hands pat the mass into the shape you want. Once it is, roll it in the chopped pecans and the parsley.

FOR THE SALT-AND-BUTTER-ROASTED PECANS:
Heat oven to 350F. Toss the pecans with the melted butter until fully coated. Sprinkle with 1/2 t. of the salt. Spread on a baking sheet and place in the middle of the oven. Roast for 11 minutes. Remove from the oven and toss with the remaining salt. Let cool slightly before eating. They keep for a week in an airtight container at room temperature.