Cheese ball
250gr cream cheese, brought to room temperature
250gr medium cheddar cheese, shredded
2 tablespoons finely chopped green or red bell pepper
2 tablespoons finely chopped green onion
2 tablespoons chopped, well drained pimento (I did not use)
1 tablespoon Worcestershire sauce
¼ to ½ teaspoon cayenne pepper
about ½ cup chopped pecans for coating the cheese ball
Mix cheeses together until well combined. By hand this will be work. Use a food processor, if desired. I don’t have one, yet. Stir in the remaining ingredients, except the nuts. Cover the bowl and chill this mixture for 30 minutes or so, until the cheese is firmer and easier to roll into a ball.
When ready, roll the cheese mixture into a ball and then roll into the chopped nuts to evenly coat. I added some chopped, fresh parsley to the nuts for some added color. Wrap cheese ball in plastic wrap and keep in the fridge. Can be made several days ahead of serving. The cheese ball should set at room temperature for about 30minutes before serving. Serve with crackers of choice. I hope you’ll try this savory and delicious cheese ball. The cayenne pepper gives it a subtle kick that pares well with the bell pepper and onion.
(Foto geleen: dit kan in 'n ring ook gemaak word)
http://www.food.com/recipe/rosalynn-carters-cheese-ring-198668
