These cheese balls filled with gouda, rosemary, and cranberries, and rolled in pecans, are perfect for holiday entertaining.This recipe makes 2 cheeseballs.
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 0 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Servings 24servings
Calories 98
Author Annalise
Ingredients
2packagescream cheese, at room temperature (1 lb, 455 grams)
¼cupdried cranberries or cherries, roughly chopped (28 grams)
2teaspoonsfresh rosemary, chopped
2teaspoonslemon juice
½teaspoonsalt
¼teaspoonfreshly ground black pepper
1cupfinely 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.