Christmas Cheese Ball Recipe
Looking for a festive, effortless, and crowd-pleasing appetizer this holiday season? This Rudolph Christmas Cheese Ball is delightfully whimsical and deliciously rich. Pair it with crisp crackers, crunchy pretzels, or vibrant fresh vegetables to bring extra cheer to your holiday table.
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Ingredients
- 1/2 teaspoon Worcestershire sauce
- 4 ounces fresh goat cheese
- 1 cup shredded sharp cheese blend such as Cheddar, Gruyère, or Blue cheese
- 4 ounces cream cheese
- 2 tablespoons finely minced scallions both white and green parts
- 1/2 teaspoon hot sauce such as Frank’s Red Hot
- 1/2 cup chopped salted roasted pecans
- Fresh chopped parsley optional
- 4 tablespoons salted butter softened
- Black olives trimmed at the ends
- 1 grape tomato halved
- 2 pretzel twists plus extra for serving
Instructions
- Allow the butter, shredded cheese, goat cheese, and cream cheese to soften at room temperature for about 30 minutes before preparing the cheese mixture. Combine the softened cheeses, butter, scallions, hot sauce, and Worcestershire sauce in a medium bowl, mixing thoroughly by hand or with a stand mixer fitted with a paddle attachment on low speed. The mixture will be soft and sticky at this stage. Transfer it onto a piece of waxed paper and refrigerate for at least 15 minutes or until firm enough to handle. Remove from the refrigerator and gently shape into a ball. Coat the formed cheese ball in chopped pecans, then roll in parsley if desired. Adorn with pretzel twists for antlers, attach olive ends for eyes, and secure half of the grape tomato for Rudolph’s nose—use toothpicks if needed for stability. Let the cheese ball sit at room temperature for about 30 minutes to soften slightly before serving. Present alongside crisp crackers, pretzels, or fresh vegetables.
Notes
If preparing in advance, wait to coat the cheese ball with pecans until just before serving to maintain their crunch. Use a spreading knife for serving, as crackers may break when dipped directly. Store any leftovers in the refrigerator for several days, or freeze (without the nuts) for up to one month—wrap well and thaw overnight in the refrigerator, then coat with pecans once fully thawed.