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Creamy Goat and Blue Cheese Ball with Salted Pecans and Dates Recipe

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3.9 from 72 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 1 cheese ball (serves approximately 8-10 as an appetizer)

Description

This classic cheese ball recipe combines creamy goat and cream cheeses with a hint of heat from hot sauce and sweetness from chopped dates. Coated in a flavorful mixture of salt-and-butter roasted pecans and fresh parsley, this cheese ball is perfect for entertaining and pairs wonderfully with crackers. The pecans are roasted to bring out their nutty flavor, adding a delightful crunch to the spread.

Ingredients

Cheese Ball

  • 4 oz (½ cup) goat cheese (or 2 oz each goat cheese and blue cheese), at room temperature
  • 3 oz cream cheese, at room temperature
  • 5 tablespoons unsalted butter, softened
  • ½ teaspoon hot sauce
  • ¼ teaspoon salt
  • 1/3 cup chopped dates
  • 3 tablespoons finely chopped scallions (white and green parts, from 2 to 3 scallions)
  • 1/3 cup salt-and-butter roasted pecans, chopped
  • 1 tablespoon finely chopped flat-leaf parsley

Coating

  • 2 cups pecan halves
  • 2 tablespoons unsalted butter, melted
  • ¾ teaspoon salt

Instructions

  1. Prepare the Cheese Mixture: In the bowl of a mixer fitted with the paddle attachment, combine the goat cheese (and blue cheese, if using), cream cheese, softened butter, hot sauce, and salt. Mix on medium-low speed until well combined. Add the chopped dates and scallions and mix gently on low speed to blend evenly.
  2. Chill and Shape the Cheese Ball: Cover the mixture bowl with plastic wrap and refrigerate for about 15 minutes. Place a large sheet of plastic wrap on your work surface, then scrape the chilled mixture onto the center. Using the plastic wrap, twist and shape the cheese into a rough ball. Refrigerate for at least 1 hour until firm.
  3. Prepare the Coating: Combine the finely chopped salt-and-butter roasted pecans with the chopped flat-leaf parsley on a plate. Unwrap the cheese ball and roll it in the nut mixture until evenly coated.
  4. Chill Before Serving: Chill the coated cheese ball until ready to serve. Remove from the fridge at least 30 minutes before serving to allow it to soften to a spreadable texture. Serve with crackers.
  5. Roast the Pecans: Preheat the oven to 350ºF (175ºC) and position a rack in the middle. Line a baking sheet with parchment paper. In a medium bowl, toss the pecan halves with melted butter and ½ teaspoon salt. Spread them in a single layer on the baking sheet and roast for 9 to 11 minutes until fragrant and slightly darkened.
  6. Season and Cool Pecans: While still hot, sprinkle roasted pecans with the remaining ¼ teaspoon salt. Let them cool completely for about 10 minutes. Store in an airtight container at room temperature for up to 1 week if not using immediately.

Notes

  • Use fresh dates for the best texture and sweetness contrast.
  • Chilling the cheese ball helps it firm up and makes shaping easier.
  • Letting the cheese ball sit at room temperature before serving ensures it is easy to spread.
  • The salt-and-butter roasted pecans can be made ahead and stored for up to a week.
  • Blue cheese adds extra tangy depth if substituted for some goat cheese.
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-goat-and-blue-cheese-ball-with-salted-pecans-and-dates-recipe/