Sunnys Cheese And Charcuterie Football Recipes

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FOOTBALL CHEESEBALL WITH HERBED CRACKERS



Football Cheeseball with Herbed Crackers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 3h

Yield 12 servings

Number Of Ingredients 15

1 pound cream cheese, softened
8 ounces sharp Cheddar, shredded
3/4 teaspoon hot sauce
3/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 medium shallot, minced
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 1/4 teaspoons minced fresh rosemary
1 1/4 teaspoons minced fresh thyme
One 9.1-ounce box whole-wheat crackers, such as Wheat Thins
1 1/4 cups walnuts
1 piece white string cheese
Vegetable crudites, for serving

Steps:

  • Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
  • Preheat the oven to 350 degrees F.
  • Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
  • Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
  • Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
  • Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

SUNNY'S CHEESE AND CHARCUTERIE FOOTBALL



Sunny's Cheese and Charcuterie Football image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 10

2 tubes seamless crescent roll dough
10 ounces Brie, frozen slightly, rind removed and cheese cut into slices
8 ounces finely chopped soppressata or other dry salami
1/4 cup apricot jam
1/2 cup chopped pecans
1/4 cup dried cranberries
2 tablespoons milk or half-and-half
1/4 cup honey
2 tablespoons fresh lemon juice
Assorted crackers and fresh apple and apricot wedges, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
  • Unroll one tube of dough and shape into a rectangle. Cut it into an oval shape using as much of the sheet as possible, tapering the long edges to a point to resemble the shape of a football; reserve the dough scraps. Unroll, shape and cut the other tube of the dough to make the same shape; this second piece is your base.
  • Place the base piece of dough on the prepared baking sheet. Add the fillings evenly to the center of the base, leaving a 1-inch border for crimping later. Starting at the base and in order add: half of the Brie slices, all of the soppressata, the jam in dollops, the pecans, cranberries and the rest of the Brie. Cover the fillings with the other piece of dough and press to form into a mound to resemble half of a football. Crimp the top to the base, tucking the dough under to seal.
  • Use the extra dough scraps to make 1 strip half the length of the football and 4 to 6 thinner 1-inch-long strips. Arrange the longest strip in the center along the length of the football and place the smaller strips centered and perpendicular to the first strip to mimic the look of a football. Lightly brush the dough all over with the milk. Bake until the football is golden brown, 20 to 24 minutes. Let rest for 5 minutes.
  • In a small pot, heat the honey and lemon juice. Drizzle over the football, slice and serve with crackers and fruit.

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