Garlic Herb Cheese Ball with Cheddar and Pecans

Garlic Herb Cheese Ball

This no-cook garlic herb cheese ball has a creamy center streaked with orange cheddar and a coating of fresh parsley, chives, and chopped pecans. Softened cream cheese makes the filling easy to mix; chilling the shaped ball gives it enough structure to stand upright while you coat it. Serve it with crackers, removing a small portion from the front just before serving to reveal the center.

Yield: 12 appetizer servings. Prep: 20 minutes. Chill: About 2 hours. Total: About 2 hours 30 minutes, including a brief rest before serving.

Ingredients for Garlic Herb Cheese Ball

• 2 blocks (8 ounces each) full-fat cream cheese, softened (450g total)
• 1 cup freshly grated sharp orange cheddar, about 4 ounces (115g)
• 1 small garlic clove, finely grated or minced
• 1/3 cup finely chopped fresh parsley, dried well and divided
• 3 tablespoons finely chopped fresh chives, divided
• 1/2 cup finely chopped pecans (55g)
• 1/4 teaspoon fine salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• About 8 ounces plain crackers, for serving (225g)

Grate the cheddar from a block so distinct orange shreds remain visible in the center. Pat washed herbs dry before chopping; damp herbs can clump in the coating.

How to Make a Garlic Herb Cheese Ball

1. Prepare the ingredients: Let the cream cheese soften until pliable but not runny. Grate the cheddar, and finely chop the herbs and pecans.
2. Mix the center: Stir the cream cheese with a sturdy spatula, or beat briefly with a hand mixer on low, until no large lumps remain. Fold in the cheddar, garlic, 1 tablespoon parsley, 2 tablespoons chives, salt, and pepper. Mix just until evenly distributed, leaving the cheddar shreds visible.
3. Shape and chill: Spoon the mixture onto plastic wrap. Gather the wrap around it and shape it into one large round ball. Refrigerate for about 2 hours, then unwrap it briefly to check that it stands without slumping. If it flattens, rewrap, reshape, and chill longer.
4. Coat the ball: Combine the pecans, remaining parsley, and remaining 1 tablespoon chives on a shallow plate. Unwrap the firm ball and gently round it again if needed. Turn it in the coating, pressing the pieces onto the top, sides, and bottom without flattening it. If pieces do not cling, press them on individually rather than rolling harder.
5. Rest and serve: Set the ball on a serving plate with the crackers around it. Let it stand for about 10 minutes so the center is easier to spread. Just before serving, use a spreader to remove a small portion from the front and reveal the cheddar-streaked center.

How to Keep the Cheese Ball Round

The two-hour chill is an estimate: the ball needs to hold its shape when unwrapped before you add the coating. Soften the cream cheese for mixing, but avoid adding milk or yogurt, which can make the mixture harder to shape. Keep the serving rest brief so the ball stays upright.

Coating Variation

For a different nut coating, replace the pecans with an equal volume of finely chopped almonds; keep the fresh parsley and chives. For another cheddar-and-pecan appetizer, try the classic cheese ball with pecans.

Make-Ahead and Storage

Make the wrapped, uncoated cheese ball up to 2 days ahead and keep it refrigerated. Add the herb-and-pecan coating closer to serving for its freshest appearance.

Refrigerate leftovers promptly in a covered container and use within about 3 to 4 days of preparation. Keep total time at room temperature under 2 hours. Freezing is not preferred for this fresh-herb-coated version; its texture after thawing is uncertain.

Nutrition

Approximate nutrition per appetizer serving, including one-twelfth of the cheese ball and crackers: 280 calories, 7g protein, 21g fat, and 17g carbohydrates. Per 100g: approximately 385 calories, 9g protein, 29g fat, and 23g carbohydrates. Values are estimates and vary with the cream cheese and crackers used.