Horseradish-Cheddar Cheese Ball
Cheese ball (without nuts) can be made 2 days ahead. Keep chilled. Nuts can be toasted 2 days ahead.Matt Duckor
Recipe information
Yield
Servings
Ingredients
2 cups grated sharp cheddar (about 8 oz.)
8 ounces cream cheese, room temperature
2 tablespoons prepared horseradish
Kosher salt, freshly ground pepper
1 1/2 cups pecans or walnuts
Preparation
Step 1
Process cheddar, cream cheese, and horseradish in a food processor until smooth; season with salt and pepper. Place cheese mixture on a piece of parchment paper or plastic wrap and use paper to shape into a ball; chill until firm, about 2 hours.
Step 2
Meanwhile, preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop. Roll cheese ball in nuts. Let sit at room temperature 30 minutes before serving.
Step 3
DO AHEAD: Cheese ball (without nuts) can be made 2 days ahead. Keep chilled. Nuts can be toasted 2 days ahead. Roll cheese ball in nuts 30 minutes before serving.
