Pecan and Gouda Cheese Ball with Cranberries and Rosemary
These cheese balls filled with gouda, rosemary, and cranberries, and rolled in pecans, are perfect for holiday entertaining.This recipe makes 2 cheeseballs.
Ingredients
- 2 packages cream cheese , at room temperature (1 lb, 455 grams)
- 8 ounces regular or smoked gouda cheese , shredded (about 2 cups, 226 grams)
- 1 small shallot , finely chopped
- ¼ cup dried cranberries or cherries , roughly chopped (28 grams)
- 2 teaspoons fresh rosemary , chopped
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup finely chopped pecans (110 grams)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, combine the cream cheese, gouda, shallot, cranberries, rosemary, lemon juice, salt and pepper until smooth.
- Divide the mixture in half and shape into two balls. Using plastic wrap or disposable gloves makes it easier to shape into balls.
- Place the pecans in a shallow bowl and roll the cheese balls in the pecans until they're coated. Wrap in clean plastic wrap.
- Let harden in the fridge for at least 1 hour before serving. Cheese balls will keep in the fridge for up to a week.
- Serve with your favorite crackers or toasted bread.
Notes
Makes 2 cheese balls.
Calories: 98kcal, Carbohydrates: 3g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 109mg, Potassium: 47mg, Fiber: 1g, Sugar: 2g, Vitamin A: 256IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
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