This cheese ball appetizer, adapted from chef Vivian Howard’s beloved cookbook Deep Run Roots: Stories and Recipes from My Corner of the South, takes the retro classic to a whole new level. I dont’ think it’s a stretch to say it’s the best cheese ball recipe out there! Known as a “party magnet,” it’s a bit fancier than the usual Cheddar cheese version. It’s made with a blend of goat cheese, cream cheese, and softened butter, and flavored with scallions, chopped dates, and buttery roasted pecans.
I suggest doubling the recipe—cheese balls freeze beautifully, and you’ll be thankful to have an extra on hand for your next gathering. Come your next impromptu guests, cocktail party, Thanksgiving or holiday gathering, you’ll be ready!
“I’ve made the cheeseball twice and it’s definitely been a party magnet! No one can believe it’s homemade and that it’s just so darn delicious!”
What You’ll Need To Make A Cheese Ball
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- Goat Cheese and Cream Cheese: Add a tangy and creamy base to the cheese ball, complementing the richness of the butter.
- Butter: Softens the texture and enhances the creaminess of the cheese mixture.
- Hot Sauce: Adds a subtle kick to balance the richness of the cheeses.
- Dates: Contribute a sweet, chewy contrast to the savory elements.
- Scallions: Green onion provides a fresh, subtly sharp flavor that cuts through the richness.
- Salt-And-Butter-Roasted Pecans: Add a crunchy, savory coating with a buttery finish (see recipe below).
- Flat-Leaf Parsley: Adds a fresh, herbal taste and vibrant color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In the bowl of an electric mixer fitted with the paddle or beaters, combine the goat cheese, cream cheese, butter, hot sauce, and salt. Mix on medium-low speed until well combined.
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Beat the dates and scallions into the cheese mixture.
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Mix on low speed until evenly blended, then cover the bowl with plastic wrap and chill in the fridge for 15 minutes to firm it up.
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Place a large sheet of plastic wrap on a work surface, then remove the cheese mixture from the fridge and scrape it into the center of the wrap.
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Hold the four corners of the plastic with one hand, then twist the cheese into a rough ball with your other hand to seal it. Don’t worry if the cheese is soft—it will firm up in the refrigerator. Chill for at least 1 hour, or until the cheese ball is firm enough to handle.
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On a plate, combine the chopped pecans and parsley. Unwrap the cheese ball and roll it in the mixture until fully coated.
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Chill until ready to serve. Let the cheeseball sit out at room temperature for at least 30 minutes before serving so that it has a spreadable texture.
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