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French Quarter Cheese Ball


May I just say that I think cheese balls can be beautiful? This pretty little appetizer is a tasty combination of (primarily) savory and (a little bit) sweet. I spotted this recipe over at Plain Chicken, one of my long time favorite food blogs.



In terms of size, keep in mind that this cheese ball only uses one block of cream cheese, so it is rather small when compared to other cheese balls that have two or three blocks of cream cheese.

I was afraid that the original recipe might not have enough pecan topping so I doubled that. Pictured is the original amount, however, to give you an idea of how much it makes.

If you have leftovers, store then in the fridge. To reheat, I put it in the microwave for about 30 seconds. Enjoy!

French Quarter Cheese Ball
Makes about 8 servings

Ingredients:

  • 8 oz cream cheese, softened
  • 1 tsp cajun seasoning
  • 1 tsp worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 cup butter 
  • 1/4 cup brown sugar 
  • 1 tsp worcestershire sauce 
  • 1/2 tsp dijon mustard 
  • 1 cup coarsely chopped pecans 

Directions:

  1. Combine cream cheese, garlic, 1 tsp worcestershire and cajun seasoning in a bowl. Mix well and shape into a 4-inch circle, about 1 inch thick. Refrigerate until firm (a few hours).
  2. In a small saucepan, melt butter over medium heat. Stir in brown sugar, worcestershire, mustard and pecans. Cook over low heat for 2 minutes, until sugar is dissolved. 
  3. Remove cheese ball from refrigerate and place on serving platter. Pour pecan mixture over cheese ball.
  4. Cheese ball can be refrigerated until ready to serve. Remove cheese ball one hour before serving to come to room temperature. Serve with crackers.

Recipe from Plain Chicken and Taste of Home.

Comments

  1. This sounds absolutely delicious! I'm always partial to anything with Worcestershire sauce. Oh, and pecans too. Thanks for sharing!

    ReplyDelete
  2. Delicious recipe! Thank you for sharing this recipe. We are serving this at our book club meeting tonight!

    ReplyDelete
  3. Before I do this, I want to make sure I'm reading this right. The pecan mix goes from stove, directly to the cheese? While it's hot?

    ReplyDelete

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