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Cheeseball With Red Pepper, Olives and Smoked Paprika

 1 1/2 cups cream cheese, softened
 1 tablespoon lemon juice
 1 tablespoon Worcestershire sauce
 1 1/2 cups grated manchego cheese
 1/4 cup finely sliced scallion
 1/3 cup coarsely chopped pimenton or roasted red pepper
 1/3 cup coarsely chopped picholine olives (or other buttery variety)
 Sea salt
 Freshly ground black pepper
 2 tablespoons smoked paprika
 1/4 cup blanched almonds, toasted and ground in a food processor

1. In a large bowl, beat cream cheese with a wooden spoon until creamy and light. Beat
in lemon juice and Worcestershire sauce. Fold in manchego, scallion, pimenton and olives.
Season to taste with salt and pepper.
 
2. Lay a large piece of plastic wrap on counter. Using a spatula, scrape cheese mixture onto
center of plastic wrap. Pull up sides of plastic wrap and form cheese into a ball. Wrap tightly,
place in a bowl (similar in size) and chill in refrigerator for at least 2 hours.

3. In a shallow bowl, mix paprika and almonds together. Unwrap chilled cheese ball and roll
it in nuts until generously coated. Lay on a serving plate, cover with plastic wrap and chill
until ready to serve. A half hour before serving, unwrap cheeseball and let it warm to room
temperature. Serve it with very thin, plain crackers.