Savory Italian-Style Wisconsin Cheese Ball

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe

Wisconsin Milk Marketing Board recipe

3/4 cup pine nuts

2 cups (8 ounces) Asiago cheese, shredded

1/2 cup (2 ounces) Fontina cheese, shredded

1 tablespoon Parmesan cheese, shredded or grated

4 ounces cream cheese, cut in chunks and at room temperature

2 tablespoons prepared, refrigerated basil pesto

2 tablespoons half-and-half, if needed

1/4 cup marinated, sun-dried tomatoes, diced and dried well

Fresh basil, for garnish, if desired

Sun-dried tomatoes, slivered, for garnish, if desired

Crusty bread, Italian breadsticks, or crostini crackers

Preheat oven to 375. Spread pine nuts on baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool. Place Asiago, Fontina, Parmesan and cream cheese in the bowl of a food processor, and process until well blended. Add pesto (drain first if the pesto is runny). Pulse to incorporate. If mixture is too stiff, add half-and-half to reach desired consistency. Remove mixture to bowl and stir or work in tomatoes with your hands. When ready to serve, shape cheese mixture into a ball. Roll in toasted pine nuts, pushing nuts into the ball, if necessary. Garnish with fresh basil and slivers of sun-dried tomatoes. Serve with crusty bread, Italian breadsticks or crostini crackers.

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


Get our Top Stories in Your Inbox

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories