Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Bacon-Fried Walnut Cheeseball

Amuse-Bouche from Issue 7 – Summer 2015 – Spectrum

The cheeseball: Some say tacky, we say sublime. We rolled our orb in bacon-fried walnuts and paired it with pickled mushrooms.

serves 8 to 12

  • 4 strips bacon
  • 8 oz cream cheese, at room temperature
  • 4 oz goat cheese, at room temperature
  • cup finely grated Parmesan
  • 2 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped chives
  • ¼ tsp black pepper
  • cup chopped walnuts
  • crackers for serving

  • 1

    Cook bacon in a skillet until crisp. Reserve bacon fat in a bowl. When cooled, finely chop bacon. Beat cream cheese and goat cheese together with a wooden spoon until creamy. Stir in crumbled bacon, Parmesan, herbs, and pepper. Transfer the mixture to a sheet of plastic wrap and, using the wrap to help, form into a ball. Chill at least 2 hours. Heat a small skillet with ½ Tbsp reserved bacon fat. Add nuts and cook, stirring, until lightly toasted. Transfer to a shallow bowl and cool. Roll cheeseball in nuts to evenly coat and chill. Let stand at room temp about 1 hour before serving.