Cheese ball recipe

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Name: Kate Wright's Cheese Ball
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 8 oz. package provolone cheese sliced; 2 8 oz. packages cream cheese at room temperature; 20 nuts pistachios shelled; 2 cloves garlic; 1/2 cup fresh basil leaves; 1/2 cup pine nuts; 1/4 tsp salt; 1/4 tsp fresh ground pepper; 2 tbsp extra virgin olive oil; 1/2 cup fresh parsley leaves; 3 oz oil-packed sundried tomatoes

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INGREDIENTS

1 8 oz. package provolone cheese ; sliced
2 8 oz. packages cream cheese ; at room temperature
20 nuts pistachios ; shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup pine nuts
1/4 tsp salt
1/4 tsp fresh ground pepper
2 tbsp extra virgin olive oil
1/2 cup fresh parsley leaves
3 oz oil-packed sundried tomatoes

Servings

INSTRUCTIONS

Line a medium bowl with plastic wrap. I used two pieced so the whole bowl was covered, leaving enough overhang to cover the top and tie with a twist tie. reserving 3 slices of provolone, line the bottom and sides of the bowl with the provolone circles, overlapping the slices. For the cream cheese layer, process in the food processor the cream cheese, pistachios and 1 garlic clove until well blended. Scrape the mixture into a bowl and set aside. For the pesto layer, process the basil and parsley, pine nuts and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil, scrape the mixture and set aside. Puree the tomatoes with a small amount of oil in the food processor. Spread some of the cream cheese mixture over the cheese slices and up the sides. Layer the pesto mixture, half of the remaining cream cheese, the sundried tomatoes and then the remaining cream cheese mixture. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving plate.

NOTES

This will keep in the refrigerator for up to 3 months.

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Kate Wright's Cheese Ball

1 8 oz. package provolone cheese sliced
2 8 oz. packages cream cheese at room temperature
20 nuts pistachios shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup pine nuts
1/4 tsp salt
1/4 tsp fresh ground pepper
2 tbsp extra virgin olive oil
1/2 cup fresh parsley leaves
3 oz oil-packed sundried tomatoes

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: Servings

Calories: 720
Calories from Fat: 662 (92%)

Amt Per Serving		% DV

	Total Fat 73.6g	98 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 32.5g
	Polyunsanturated Fat 26g
Cholesterol 0mg		0 %
Sodium 21mg		1 %
Potassium 653.2mg		17 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 10g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 720

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