In honor of the fall season and my obsession with cheese, I have made a party perfect version of the classic cheese ball. I can only hope your tastebuds scream out “AMAZEBALLS” while you eat these on your favorite veggies, fruits and crackers. 😉
8 ounce package extra sharp cheddar cheese- finely shredded
8 ounce package Neufchatel cheese
2 tablespoons diced (jar) pimiento, rinsed, drained, patted dry
2 tablespoons tomato jam
1 tablespoon almond milk
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cajun style spice blend
1 cup chopped pecans
Whole rosemary sprigs
In a large bowl combine cheddar and cream cheese; let stand until room temperature (about 45 minutes). Add pimientos, tomato jam, almond milk, Worcestershire and spices. Beat with an electric mixer on medium speed until almost smooth.
Cover and chill mixture 2 hours or overnight. Divide into 3 portions; on waxed paper shape into balls. Cover and chill. Roll in chopped pecans and top with rosemary sprigs just before serving.
Serve with apple slices, crackers and toasted baguette slices.