Red Wine Cheese Ball
Long ago, a port wine cheese ball was the height of fancy. This one tastes way better than what you’d find in stores, without the weird dyes and stabilizers. If you are a fan of great cheese spreads, you owe it to yourself to give this version a try. Serves: 16
Ingredients
- 8 oz cream cheese, room temperature
- 8 oz extra-sharp orange cheddar cheese shredded, room temperature
- 3 oz sour cream
- 1 tablespoon chopped chives
- Kosher salt
- 1½ tablespoons red wine reduction, recipe link below
- For the Nuts
- 2 cups pecans
- 2 tablespoons unsalted butter
- Pinch of salt
- ½ teaspoon hot smoked paprika or to taste
Directions
1. Cut the cream cheese into rough 1” chunks and place in the bowl of a food processor. Add the shredded cheddar. Pulse to combine coarsely, then process until fully blended.
2. In a small bowl, stir the chopped chives, ½ teaspoon salt, and red wine reduction into the sour cream. With the processor running slowly pour the mixture into the cheese mixture through the feed tube.
3. Process until the cheese mixture is very smooth, about 2 minutes. If needed, add more salt to taste.
4. Lay 2 sheets of plastic wrap overlapping in an “X” on a clean countertop. Use a large spoon to spoon the cheese mixture into the center of the “X”.
5. Carefully pull up the ends of the plastic wrap so the wrap surrounds the mixture. Bring the ends together at the top and twist firmly to form the cheese into a ball. Refrigerate, twisted-side-down, until firm, about 4 hours.
6. While the ball is chilling, prepare the pecans.
7. Place a couple layers of paper towels on a plate. Melt the butter in a heavy skillet over medium heat.
8. Add the pecans, salt and the hot smoked paprika. Stir well with a spatula to coat them evenly with butter.
9. Cook, stirring frequently, until the butter starts to foam and the pecans are nicely browned and fragrant, around 3 to 4 minutes.
10. Remove the pan from the heat. Use a slotted spoon to transfer the pecans to the prepared paper towels. Spread out in an even layer to cool. Chop them fairly finely and set aside on a large plate until ready to coat the cheese ball.
11. To Assemble the Red Wine Cheese Ball: Spread the pecans out in an thick even layer on the plate. Remove the cheese ball from the refrigerator, unwrap, and roll in the pecans until evenly coated. You may have to press some of the pecans on with your hands.
12. Wrap the cheese ball in a clean sheet of plastic wrap. Refrigerate if not serving within an hour or two, otherwise let the cheese ball sit at room temp until ready to serve. Serve at room temperature for best flavor and texture. Serve with crackers, crostini, pita chips on the side.