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Bacon Cranberry Pecan Cheese Ball

Cheese ball on platter with crackers.
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5 from 1 review

This Bacon Cranberry Pecan Cheese Ball is a holiday favorite. The cheese base is made from Cream Cheese and Boursin Cheese, which makes it so creamy and delish. Then, we're coating the outside with cranberries, pecan and crispy bacon. Get ready for an Appetizer that is impossible to stop eating! 

Ingredients

  • 7 slices of original bacon cut into 1 inch pieces
  • 8 ounce cream cheese, softened to room temperature
  • 5.3 ounce Boursin cheese (Shallot and Chive or Garlic and Herb *either is delish)
  • 4 ounce block of Monterey Jack cheese, shredded
  • 1/2 cup dried cranberries (Craisins)
  • 2 tablespoons green onion or chives, sliced fine
  • 1/2 cup pecans, halves roughly chopped or buy pre-chopped
  • 1 tablespoon pickled jalapeños, minced *I try to choose ones without a lot of seeds so it's not too spicy
  • 1 teaspoon Worcestershire Sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. In a skillet over medium low heat, cook the bacon until crispy (between 8-12 minutes). Transfer to a paper towel lined plate to remove grease and allow it to cool for a few minutes.
  2. Add roughly chopped pecans, dried cranberries, and bacon into the food processor. Pulse 10-15 times until the mixture is a bit smaller. Note: You still want it course, not fine. Set the mixture aside.
  3. In a stand mixer or in a large bowl with hand mixer, blend the cream cheese and Boursin cheese on medium low speed for 30 seconds. Add in Monterey Jack cheese and blend for another 15 seconds.
  4. Toss in the green onion, Worcestershire sauce, jalapeño, salt and pepper, and only 2 tablespoons of the bacon/cranberry/pecan mixture (save the remaining for the topping). Blend again until combined, about 15-30 seconds.
  5. Spread out a large piece of parchment paper on the countertop and drop the cheese mixture into the center of it. Flip the parchment paper up and over the cheese and start rolling it up to form a log shape.
  6. Roll up the parchment paper and twist the ends of the parchment paper to close. Place in the fridge for one hour or up to overnight.
  7. Cover the cheese log with remaining bacon, pecan and cranberry mixture.
  8. Serve beside crackers with a cheese knife. Spread and enjoy!

Equipment

Notes

  • The cream cheese needs to be softened to room temperature or it will get clumps when mixing.
  • Wrapping in parchment paper is the easiest way to form the cheese log. If you want a ball shape, you may want to use plastic wrap instead.
  • Make sure to allow it to sit in the fridge for an hour or more to harden. This will make it a better texture to press the bacon topping into.

Find it online: https://simplymadeeats.com/20642/bacon-cheese-ball/