This cheese ball is a rich delight to be served at your next dinner party. Your guests will love you! A cream cheese base, blue cheese crumbles, candied pecans and a touch of balsamic glaze to make it slightly sweet. Top it off with fresh strawberries and a drizzle of balsamic glaze. Best served atop Wellington toasted sesame crackers.
Pecan Strawberry Blue Cheese Ball
Ingredients
Candied Pecans
- 1 Tablespoon Butter Or Oil
- 1/3 Cup Pecans Chopped
- 3 Tablespoons Brown Sugar Not Packed
Balsamic Glaze
- 1/2 Cup Balsamic Vinegar
- 4 Tablespoons Brown Sugar
Cheese Ball
- (1) 8 oz Package Cream Cheese
- 1 Teaspoon Prepared Balsamic Glaze (make sure its fully cooled before adding)
- 1/4 Cup Blue Cheese Crumbles
- 1 Tablespoon Powdered Sugar
- 1/4 Cup Prepared Candied Pecans Hold the remainder for garnish
- 1/4 Cup Fresh Strawberries Diced
Instructions
Candy the Pecans
- Melt the butter in a skillet over medium heat. Then add your chopped pecans and sugar. Toast until they begin to darken slightly then remove from heat.
Balsamic Glaze
- In a sauce pan combine the sugar and balsamic vinegar. Place over medium heat and reduce to a syrup. Should take about 10 minutes Stir occasionally throughout the cooking process to prevent burning. Keep in mind the glaze will thicken slightly when cooled. Pour into a container with a lid for storage while still warm.
Make the Cheese Ball
- using a hand or stand mixer, beat the cream cheese balsamic glaze and powdered sugar until smooth. Using a spatula, gently fold in the pecans, and blue cheese crumbles. Form your cheese into a ball, loaf or use an adjustable food ring as I did. Place it into the refrigerator to set for an hour.
- Top with fresh strawberries and a drizzle of balsamic glaze before serving. Enjoy!