Maple Roasted Pecan Cheese Ball

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
Author Adore Foods


  • Cheese Ball
  • 8 oz 225 g sharp white cheddar cheese, grated
  • 4 oz 115 g cream cheese, at room temperature
  • 1 tablespoon seeded and chopped fresh jalapeño pepper
  • 2 teaspoons chopped spring onion
  • Topping
  • 2 medium shallots peeled and cut into thin slices
  • 1 tablespoon all-purpose flour
  • olive oil
  • 1/3 cup maple roasted pecans finely chopped
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper
  • toasted bread slices


  1. Cheese Ball
  2. In a food processor, combine the cheeses until smooth. Add chopped jalapeño pepper and spring onion and incorporate them in the mixture. Using your hands, shape the cheese mixture into a large ball, wrap it in foil and refrigerate for 10 minutes.
  3. Topping
  4. In a small saucepan, heat about 1 inch (2.5 cm) of olive oil. Line a plate with paper towels and set it aside. Dredge the shallots in the flour and shake to remove any excess. Fry the shallots until crisp and lightly golden brown. Drain on the paper towels. Set aside.
  5. Assembling the cheese ball
  6. Place the finely chopped pecans on a plate. Remove the cheese ball from the fridge and coat it with pecans.
  7. Place the cheese ball in the centre of serving plate, garnish with pomegranate seeds, cilantro and fried shallots. Serve with toasted bread/ baguette slices.

Recipe Notes

This recipe was slightly adjusted from Ricardo magazine, volume 14, 2015