This is not your nana’s cheese ball. Bacon, aged cheddar and our Organic Smoked Spanish Pimenton Almonds elevate this popular holiday appetizer to new heights. This is a quick and easy recipe that can be made in advance. Be sure to allow a few hours to firm the cheese ball before serving.
Smoked Pimenton, Bacon & Cheddar Cheese Ball
Recipe by Executive Chef John McConnell
8 oz cream cheese, softened
3 oz aged cheddar cheese, shredded
4 slices bacon, cooked crisp and crumbled
1 Tbsp fresh red pepper, diced
½ tsp kosher salt
½ tsp Worcestershire sauce
1 tsp lemon juice
1 cup Clif Family Organic Smoked Spanish Pimenton Almonds, chopped
Spread softened cream cheese into a large mixing bowl. Sprinkle on the shredded cheese, crumbled bacon, diced red pepper, salt, Worcestershire and lemon juice. With a sturdy spatula mix ingredients until well blended. Taste and adjust seasonings as needed, adding salt to taste.
To achieve a higher nut-to-cheese mixture ratio we prefer to make 3 varying size cheese balls instead of one large one. Scrape the mixture into small plastic wrap-lined round bowls; gather up plastic around cheese, shaping into balls. Chill until firm, 3-12 hours. Just before serving, unwrap cheese ball and roll in chopped Clif Family Organic Smoked Spanish Pimenton Almonds until covered. Serve with crostini.
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