Everything Spice–Coated Cheddar Cheese Ball

By LRay

Bon Appetit, Octoberr 2014, page 19.

NUTRITIONAL INFORMATION
Calories (kcal) 180 Fat (g) 17 Saturated Fat (g) 8 Cholesterol (mg) 40 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 230

Ingredients

• 2 ounces pancetta, finely chopped
• 1 1/3 cups finely grated extra sharp cheddar
• 4 ounces cream cheese, room temperature
• 2 tablespoons unsalted butter, room temperature
• 1 scallion, thinly sliced
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons Worcestershire sauce
• Kosher salt
• 5 garlic cloves, thinly sliced
• 1/2 cup vegetable oil
• 2 shallots, thinly sliced
• 1 teaspoon poppy seed
• 1 teaspoon sesame seeds, toasted
• Crackers (for serving)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Cook pancetta in a medium skillet over medium heat, stirring often, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool.

Process cheddar, cream cheese, and butter in a food processor until smooth. Pulse in scallion, pepper, Worcestershire sauce, and pancetta; season with salt. Scrape mixture into a small plastic wrap–lined bowl; gather plastic around cheese, using your hands to shape into a ball. Chill until firm, 3–12 hours.

Just before serving, cook garlic in oil in a small saucepan over medium heat, stirring often, until golden brown, about 3 minutes. Drain on paper towels.

Add shallots to saucepan and cook, stirring often, until golden brown and crisp, 5–8 minutes. Drain on paper towels; let cool. Discard oil. Mix garlic and shallots in a medium bowl. Roll cheese ball in mixture to coat. Sprinkle with poppy seed and sesame seeds, pressing lightly to adhere. Serve with crackers.