Thursday, December 22, 2011
Bacon Parmesan Cheese Ball
‘Tis the season for cheese, cookies, and candy! Am I right? Those are basically the three main food groups for the holidays. Don’t get me wrong, I’m not complaining. I love parties with good food & good friends. We’ve been fortunate to be invited to some unique & fun parties this season.
Here’s some highlights from a couple of our events:
A rockin’ ugly sweater party. (I chose a Christmas holiday nurse’s scrub, with a menagerie of animals including Santa holding an opossum.)
Our Nashville Food Blogger’s Potluck (this very cheese ball is on that table!) My oh my did I stuff myself silly that night! Major thanks to Sky Blue Cafe for letting us hold our party there!
Holiday Party = reason to pull out the curling iron! So I took this photo in the host’s bathroom, but there was great lighting, how could I not?
We’ve been well blessed this season, and love any reason to gather with family or friends. This cheese ball is the perfect appetizer to snack on at any party. While I first made it in late summer for my cousin’s baby shower, it was so enjoyed by that crowd I decided to turn to it again this holiday season. After all, the only color in the cheese ball is red & green from the bacon & parsley! It’s very simple to make, and tastes amazing, so it’s perfect for a party any time of year!
Bacon Parmesan Cheese Ball
Yield: one 4 1/2-inch ball
Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
10 slices bacon, cooked and crumbled (I always choose thick-cut bacon)
1/4 cup chopped green onions
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
cayenne pepper to taste (optional)
1/2 cup chopped fresh flat-leaf parsleyDirections:
Using an electric mixer, combine the cream cheese, mayonnaise, and parmesan cheese in a large bowl until well blended. Stir in the bacon and green onions. Add the black pepper, salt and cayenne pepper if using. Using a rubber spatula, gather the cheese mixture into a rough ball. Lay out a sheet of plastic wrap and scatter the parsley all over. Transfer the ball to the plastic wrap. Tightly wrap the cheese ball in the plastic wrap making sure the parsley adheres, twisting at one end to form a tight ball. Chill the ball for at least 3 hours. When ready to serve, remove the plastic and place the ball on a serving plate. serve with assorted crackers and vegetables. Enjoy!
as seen on The Galley Gourmet, who adapted from Biltmore Estate Specialties of the House
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