Personalized Chef Aprons and More!
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.