Bree's Cheese Ball
by Bree Gould
Sometimes you just need to go a little extra don't you? Especially at this time of year. Well here you go. We have a couple of cheeseball recipes on here and they are excellent, but this one is extra. Try it and see. We loved it instantly and it didn't last long as a result. It will be on my menu this year sometime, not sure when, but definitely on there! Yum!
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Need
- 1 Shallot halved
- 2 Garlic Cloves
- 2 jarred pickles, sweet or gherkins
- 300 Grams cheese, cubed (we used Parmesan and cheddar)
- 1 Teaspoon onion powder
- 1 Teaspoon Smoked Paprika
- 30 Grams Apple Cider Vinegar
- 2 Teaspoons Yellow Mustard Recipe
- 250 Grams Cream Cheese cubed
- 1 Handful fresh mixed herbs, we used dill, sage, parsley and mint
- 180 Grams roasted pecans, roughly chopped
Do
- 1
Place all ingredients, except for the pecans, into the Thermomix bowl and combine 10 sec/speed 7.
- 2
Place the pecans on to a Silpat mat and scrape out the cheese mixture. Roll into a ball, pressing the pecans into the sides. Some will end up inside the cheese ball, this is good. Refrigerate for a few hours before serving.
- 3
Serve as part of a cheese platter.
