Pesto Cheese Ball
By America's Test KitchenPublished on October 12, 2011
Time
35 minutes, plus 4 hours chilling and 1 hour tempering
Yield
Serves 12
Ingredients
Before You Begin
“This recipe is a family favorite served when we watch the Pittsburgh Steelers football games with family and friends. When the Steelers win, we’re sure it’s because of the lucky dip.” Pecorino Romano is a hard sheep’s-milk cheese with a strong, tangy flavor. If you cannot find it, Parmesan can be substituted. Toast the nuts in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.
Instructions
- Line 1-quart bowl with plastic wrap, leaving 4-inch overhang. Process basil, spinach, Pecorino, garlic, and oil in food processor until smooth. Stir cream cheese and goat cheese together in separate bowl until combined.
- Spread one-third of cheese mixture on bottom of prepared bowl. Spread half of basil mixture evenly over cheese. Sprinkle with half of walnuts and half of tomatoes. Repeat with half of remaining cheese mixture and remaining basil mixture, walnuts, and tomatoes. Top with remaining cheese mixture. Fold plastic wrap over cheese ball and refrigerate until firm, at least 4 hours or up to 24 hours. Let sit at room temperature for 1 hour before serving.
Time
35 minutes, plus 4 hours chilling and 1 hour temperingYield
Serves 12Ingredients
Ingredients
Ingredients
Why This Recipe Works
This homemade version of the supermarket holiday hors d’oeuvre specialty incorporates the strong, tangy flavor of Pecorino Romano cheese. If you can’t find Pecorino Romano, Parmesan is an acceptable substitute in this cheese ball recipe. Toasting the walnuts in a dry skillet over medium heat until golden and fragrant really highlights their nutty, earthy flavor. We made sure to use oil-packed sun-dried tomatoes, not the ones sold in cellophane, which tasted bland and lent our Pesto Cheese Ball a leathery texture.
Before You Begin
“This recipe is a family favorite served when we watch the Pittsburgh Steelers football games with family and friends. When the Steelers win, we’re sure it’s because of the lucky dip.” Pecorino Romano is a hard sheep’s-milk cheese with a strong, tangy flavor. If you cannot find it, Parmesan can be substituted. Toast the nuts in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.
Instructions
- Line 1-quart bowl with plastic wrap, leaving 4-inch overhang. Process basil, spinach, Pecorino, garlic, and oil in food processor until smooth. Stir cream cheese and goat cheese together in separate bowl until combined.
- Spread one-third of cheese mixture on bottom of prepared bowl. Spread half of basil mixture evenly over cheese. Sprinkle with half of walnuts and half of tomatoes. Repeat with half of remaining cheese mixture and remaining basil mixture, walnuts, and tomatoes. Top with remaining cheese mixture. Fold plastic wrap over cheese ball and refrigerate until firm, at least 4 hours or up to 24 hours. Let sit at room temperature for 1 hour before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments