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–+ servings

Cream Cheese Ball

5 from 1 vote
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Course: Appetizers
Cuisine: Western
Prep Time: 10 minutes
Additional Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 1 cheese ball (1 lb+)
Author: Doina Johnson

Ingredients

  • 16 oz / 1 lb Philadelphia cream cheese
  • 1 1/4 cup sharp cheddar white or yellow, shredded
  • 1 cup sundried tomatoes finely chopped
  • 3.5 oz prosciutto crudo 100 grams, finely chopped
  • 1/2 cup hazelnuts or other nuts that work well in this recipe, like pistachios, cashews, pecans, or walnuts, toasted and finely chopped
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt or 1/4 tsp if fine salt
  • 1/2 tsp freshly ground black pepper

Instructions

  • To a dry frying pan, over medium heat, add the nuts and toast them for a few minutes. Transfer them to a plate to cool. Once cooled, chop them up with a chef’s knife or in the food processor.
  • Reserve 1/4 cup shredded cheddar, 2 tbsp chopped sundried tomatoes, the chopped nuts, and half of the prosciutto for the coating of the cream cheese ball.
  • Mix the cream cheese with all the remaining chopped sundried tomatoes, 1 cup of shredded cheddar, Italian seasoning, red pepper flakes, garlic powder, salt, and pepper. You can use a spatula to mix everything or the chop/pulse function on a food processor.
  • Transfer the cream cheese mixture to plastic wrap/cling film and form it into a ball.
  • Refrigerate it for about 20 minutes so it’s easier to handle.
  • Remove the plastic wrap and coat the ball in the toppings, shaping it with your hands to maintain the ball shape.
  • Cover it with plastic wrap/cling film and refrigerate it for at least 1 hour before serving.