Bacon and Cheddar Cheese Ball with Clif Family Organic Smoked Pimenton Almonds
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 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 smoked paprika almonds until covered. Serve with crostini.