In a medium sized bowl, mix together ½ cup of the pecans, ½ cup of the cranberries and the reserved tablespoon of the parsley. Toss together well. This will be your coating for your cheese ball.
Cranberry Pecan Cheese Ball
(Serves 8-10)
- 8 oz cream cheese, room temperature
- 1 cup sharp cheddar cheese, grated
- 1 cloves garlic, crushed
- ¼ cup thinly sliced green onions
- 3 Tb fresh parsley, finely chopped. Set aside 1 Tb.
- 1 cup (divided) toasted pecans, finely chopped (to toast pecans, bake them on a cookie sheet at 350F for about ten minutes. Cool to room temp before using)
- 1 cup (divided) dried cranberries, finely chopped
- 1 tsp Dijon mustard
- ½ tsp cayenne pepper
- 2 Tb maple syrup
- Salt and pepper
Using a stand or hand mixer (or mixing by hand), combine the cream cheese and the cheddar until well mixed. Add the garlic, green onions, the remaining 2 Tb of the parsley, the remaining half cup of the pecans and the cranberries, the mustard, cayenne, maple syrup, and a dash of salt and pepper. Mix until everything is combined nicely.
Form the cheese mixture into a ball and roll it in your reserved cranberry pecan mixture. Wrap the cheese ball in plastic wrap and refrigerate it for at least one hour to allow it to firm up nicely.
It will keep in the refrigerator for up to five days. Take it out and allow it to soften a bit at room temperature for at least 30 minutes before serving.
