Pecan Crusted Apple Butter And Bacon Cheese Ball Recipes

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SMOKY FOOTBALL CHEESE BALL WITH PECAN-BACON CRUST



Smoky Football Cheese Ball with Pecan-Bacon Crust image

Provided by Alejandra Ramos

Categories     appetizer

Time 2h20m

Yield 10 servings

Number Of Ingredients 10

6 strips bacon, at room temperature
Three 8-ounce packages cream cheese, softened to room temperature
1 cup (8 ounces) shredded Cheddar or Monterey Jack cheese
1/4 cup heavy cream
2 teaspoons hot sauce, such as Tabasco
1 tablespoon smoked Spanish paprika
1 tablespoon Worcestershire sauce
1 cup (8 ounces) chopped pecans
3 slices white Cheddar or provolone cheese
Crackers or your favorite bread, for serving

Steps:

  • Lay the bacon strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels.
  • Meanwhile, combine the cream cheese, Cheddar, heavy cream, hot sauce, paprika and Worcestershire sauce in a large bowl with an electric mixer until the mixture is smooth and even. Scrape the mixture onto a serving platter and use clean hands to shape it into a football.
  • Chop the bacon and combine with the chopped pecans in a medium bowl. Press the bacon-and-pecan mixture into the cheeseball to cover completely.
  • Cut the slices of cheese into one long 3/4-inch thick strip and 5 to 8 small strips. Arrange the cheese strips on the cheese ball to look like the laces on a football.
  • Cover with plastic wrap and let chill for at least 2 hours before serving with crackers or bread.

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