Cranberry Candied Pecan Cheese balls, Cheese balls, Pecan cheese ball, finger foods, hors d'oeuvres, appetizers

Take a good look—this Cheese Ball is going to disappear very soon!

Wow, do we have a treat for you! If you’re a cheese lover or you have a party to go to, then this recipe is exactly what you need. Sweet and salty, crunchy and smooth, our Cranberry Candied Pecan Cheese Ball is simply too good to resist. It was an instant hit with everyone here at Amoretti, and we’re sure you’re going to love it. Impress your friends with a cheese ball that they’ll be begging you to make again!

Ingredients

    Cranberry Candied Pecan Cheeseball Ingredient, Blue Agave Nectar, Nectar

    Our Blue Agave Nectar is perfect for adding just the right touch of sweetness to drinks, desserts, and so much more!

    • 1 cup pecan pieces
    • 5 tbsp sugar
    • 2-3 tbsp water
    • pinch salt
    • ½ cup candied pecan pieces
    • ⅓ butter, room temperature
    • ¼ cup Gorgonzola cheese, room temperature
    • ¼ cup Goat cheese, room temperature
    • 1-8 oz package cream cheese, room temperature
    • 4 dates, fresh, diced
    • ¼ cup dried cranberries
    • 1 scallion, finely diced
    • ¼ tsp salt
    • 1 tbsp Amoretti® Blue Agave Nectar
    • 2 tbsp flat leaf parsley, chopped
    • 2 tbsp basil, chopped

Directions

    1. CANDIED PECANS: Boil sugar and water.
    2. Pour in the nuts and stir to coat them.
    3. Using a slotted spoon to drain liquid, spread nuts on a Silpat-lined sheet pan.
    4. Bake at 350 °F degrees for 10-15 minutes.
    5. Stir the nuts to separate them while they cool, or spread them onto a cool surface, such as granite or marble, separating them as they cool.
    6. CHEESE BALL: Combine the butter, all cheeses, dates, cranberries, scallion, and salt in a mixer.
    7. Form a ball and place onto a piece of parchment.
    8. Wrap it loosely and chill for 30 minutes to one hour.
    9. Using parchment, shape it into a ball.
    10. Spread out the candied pecan pieces and roll the ball around, picking up the pecans.
    11. Combine the chopped basil and parsley and roll the ball in the herbs.

      • If you don’t have a Silpat, parchment paper will work just fine.
      • Make sure to separate the candied pecans as they cool, so they don’t stick together in clumps.
      • Keep the cheese ball chilled until you’re ready to eat it. Enjoy!
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