Bacon and Pecan Cheeseball
250 g cream cheese (250 g)
2 ½ cups mature cheddar (250 g), grated
¼ cup blue cheese (30 g)
salt, to taste
pepper, to taste
1 red pepper, finely chopped, divided
2 spring onions, finely chopped
¾ cup chopped pecans (100 g), divided
4 slices cooked bacon, chopped, divided
¾ cup fresh parsley (25 g), chopped
1 teaspoon poppy seed
cracker, for serving
How to Make It
Add the cream cheese, cheddar cheese, blue cheese, salt, and pepper to a large bowl and mix well with a fork.
Add ½ of the chopped red pepper, the spring onions, ½ of the pecans and ½ of the bacon to the bowl and mix to combine.
Transfer the cheese mixture to a sheet of cling film and wrap it up. Shape into a ball and refrigerate for at least 1 hour.
In a shallow bowl, mix together the rest of the red pepper, the parsley, remaining pecans and bacon, and the poppy seeds.
Remove the cheese ball from the cling film and roll it around the topping mixture until completely covered.
Serve with a selection of crackers.
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