Today for Cheese Ball Day I am sharing this recipe from Eating Well Magazine. I love the pear in the cheese ball itself. This recipe is great to make ahead if you are having company over and served with crackers, vegetables or fruit. I did forget to roll the cheese ball in pecans before serving but it was still very good.
8 oz. Cream cheese softened
1 ¼ c. extra-sharp Cheddar cheese, shredded
1 medium firm ripe pear, finely chopped
1 scallion, white & green separated, finely chopped
½ tsp. Salt
¼ tsp. Ground pepper
1/3 c. toasted pecans, finely chopped
Stir cream cheese, Cheddar, pear, scallion white, salt & pepper together in a medium bowl.
Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, them completely wrap in plastic. Refrigerate for at last 1 hour and up to 2 days.
Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing adhere.