Best 6 Gorgonzola Cranberry Cheese Ball Recipes

CRANBERRY CHEESE BALL

Steps:

• Place chopped pecans in a dry skillet and toss over medium heat until toasted, about 3-4 minutes. Set aside.
• Combine cream cheese, cheddar cheese, and Mozzarella cheese in a food processor and process until creamy. Add 1/2 of the toasted pecans and 1/2 of the dried cranberries and pulse a few times to lightly break up and combine with the cheese.
• Remove mixture to a bowl and stir in half of the chives, garlic powder, and onion powder until well combined.
• Place mixture in the center of a piece of plastic wrap and use the wrap to help you form it into a ball.
• Combine remaining pecans, remaining dried cranberries, and the other half of the chives on a plate or cutting board. Roll the ball in cranberry-pecan-chive mixture.

CRANBERRY CHEESE BALL

Steps:

• Start by roasting your chopped pecans in the oven at 375 degrees for 5 minutes. Once fragrant, remove from oven and allow to cool.
• Then in a bowl add your cream cheese, 1/4 cup pecans, 1 cup cranberries, garlic powder, salt, and pepper. Add in your sharp cheddar and stir until combined.
• Then with wax paper dump the cheeseball out and work on shaping it into a ball or log.
• Then take your leftover nuts and cranberries and add green onions on a wax paper or even bowl. Then begin rolling and pressing the toppings onto the cheese ball.
• Then pair with crackers, pretzels, and more.

CRANBERRY-PECAN CHEESE BALL

Steps:

• Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there).
• Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.
• Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.

GORGONZOLA PORCUPINE CHEESE BALL

Steps:

• Place the Gorgonzola in a medium sized bowl.
• Melt the butter.
• Add the melted butter to the Gorgonzola and mix well.
• Press in the garlic, add the olive oil, lemon zest and juice, white pepper and stir until thick.
• Form the mixture into two balls.
• Wrap each ball in plastic wrap and chill for two hours.
• Cut the celery into 3 inch long by 1/4 inch thick sticks (you want to make sure your sticks are cut thin enough that cocktail onions will fit onto them).
• Drain the Cocktail Onions.
• Press the Cocktail Onions down on top of the celery sticks.
• Unwrap the cheese and arrange side by side on a nice, oblong serving platter.
• Press the celery sticks into the cheese ball so that they look like porcupine quills, with a little snow on top --.
• Enjoy!

3-IN-1 CHEESE BALL

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into 3 portions; place each in a small bowl., For Pesto Cheese Ball: Beat pesto into 1 portion of cheese mixture. Stir in basil. Shape into a ball., For Horseradish-Bacon Cheese Ball: Beat horseradish into second portion of cheese mixture. Stir in bacon and green onion. Shape into 1 large or 3 mini balls., For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat., Cover and refrigerate at least 1 hour or until firm. Decorate as desired. Serve with crackers.

GORGONZOLA CHEESE BALL

Steps:

• Combine everything but nuts in food processor and process 1 minute.
• Spoon into a small bowl, cover and refrigerate for atleast 2 hours.
• Shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time.
• Serve with assorted crackers and pear and apple wedges.