"The cheese ball is a cliché. I believe, however, that like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool. Socially acceptable or not, when this dish from my cookbook "Deep Run Roots" is put out at a party of any kind, people hover over it like it's a crystal ball."
"Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least 30 minutes before you plan on serving it. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple."
The cheese ball blends blue cheese, unsalted butter, fresh goat cheese, cream cheese, chopped dates, scallions, hot sauce, salt, chopped pecans, and parsley into a spreadable appetizer. Cheeses should be softened for 30 minutes before mixing to achieve optimal spreadability and fuller flavor. Whole dried dates with pits removed are preferred instead of pre-chopped, sugared dates. Consider doubling the mixture; a fully formed cheese ball freezes and travels well. Keep cracker selection simple, such as sea-salt or plain crackers. Salt-and-butter-roasted pecans are made by tossing pecans with melted butter and salt and roasting at 350 degrees.
Read at Boston Herald
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