But lo and behold, in today's Serious Eats there was a link to an article in the Houston Chronicle with a unique twist on the cheeseball: BACON! Why the H-E-Double Hockey Sticks didn't I think of that?!?!
I am SO making this for Thanksgiving this year.
Here's the recipe:
ARTISANAL CHEESE BALL
Prep time: 10 minutes
Total time: 1 hour 10 minutes
- 8 ounces fromage blanc or cream cheese
- 1 (4-ounce) package aged Cheddar, finely shredded
- 1 (4-ounce) package crumbled blue cheese
- 1 tablespoon sour cream
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon each: garlic powder, fresh cracked black pepper
- 1/8 teaspoon salt
- 4 green onions, thinly sliced
- 8 slices smoked applewood bacon, or 1 cup finely chopped smoked almonds
Combine the cheeses, sour cream, Worcestershire sauce, garlic powder, pepper and salt in a food processor or bowl of a stand mixer; purée or beat with a mixer on low until mixture is smooth, about 3 minutes.
Fold in the green onions; place mixture in a large bowl. Shape into a ball with a large mixing spoon; chill 1 hour.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 6 minutes; drain on paper towels. Dice; set aside.
Gently remove the cheese ball from bowl. Spread bacon bits (or almonds) on wax paper or cutting board; roll the cheese ball until evenly coated. Serve at room temperature with crackers.Makes 12 servings, each tablespoon 165 calories (78 percent from fat), 14 grams fat (9 grams saturated), 43 milligrams cholesterol, 1 gram carbohydrates, 7 grams protein, 372 milligrams sodium and no fiber.