SOCIAL MEDIA

Pumpkin Cheeseballs- Charcuterie and Sun-Dried Tomato


There is nothing better than when you can make your food match the season and be delicious as well as super cute.  I saw the idea for making cheeseballs into pumpkins on one of my favorite blogs and I decided that I had to try it out the next time I made a cheeseball.  They were totally a hit and looked great.  I made two different cheeseballs and turning them into pumpkins was so easy.  


I stuck with an Italian theme for both cheeseballs.  In the first, the cheeseball is made with a salty cured prosciutto and salami mixed with cheeses and rolled in pecans, and the second is full of sun-dried tomatoes rolled in breadcrumbs with lots of Italian seasonings.

Charcuterie Cheeseball & Sun-Dried Tomato Cheeseball

ingredients

For the Charcuterie Cheeseball:
  • 6 slices prosciutto, chopped
  • 1/4 cup salami or sopresatta, finely chopped
  • 1-8 ounce package cream cheese, softened
  • 1 bunch green onions, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup pecans, finely chopped
  • 2 pretzel sticks
For the Sun-Dried Tomato Cheeseball (slightly adapted from Inspired by Charm)
  • 1-8 ounce package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mozzarella cheese, finely grated
  • 1/2 cup parmesan cheese, finely grated
  • 1/2 cup pecorino romano cheese, finely grated
  • 1/2 cup oil-packed sun-dried tomatoes, finely chopped and drained well
  • 1 cup Italian seasoned breadcrumbs
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon red pepper flakes
  • 2 pretzel sticks

instructions

To make the Charcuterie Cheeseball:
  1. Combine the prosciutto, salami, cream cheese, green onions, and Worcestershire sauce in a bowl.  Mix well.
  2. Roll mixture into a ball and refrigerate for at least 1 hour.
  3. Roll cheese ball in chopped pecans, covering completely.   Place the pretzel sticks in the top (for the stem). Use a chopstick to make indentions in the cheese ball to resemble a pumpkin.
To make the Sun-Dried Tomato Cheeseball
  1. Combine the cheeses, sour cream, and sun-dried tomatoes in a bowl.  Mix well.
  2. Roll mixture into a ball and refrigerate for at least 1 hour.
  3. In a shallow dish, mix the seasoned breadcrumbs and spices.  Roll the cheese ball in the mixture, covering completely. Place the pretzel sticks in the top (for the stem). Use a chopstick to make indentions in the cheese ball to resemble a pumpkin.



Enjoy!!

XO,

Sabrina

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