1tablespoonseeded and chopped fresh jalapeño pepper
2teaspoonschopped spring onion
2medium shallotspeeled and cut into thin slices
1/3cupmaple roasted pecansfinely chopped
2tablespoonschopped fresh cilantro
salt and pepper
toasted bread slices
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.
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.
Assembling the cheese ball
Place the finely chopped pecans on a plate. Remove the cheese ball from the fridge and coat it with pecans.
Place the cheese ball in the centre of serving plate, garnish with pomegranate seeds, cilantro and fried shallots. Serve with toasted bread/ baguette slices.
This recipe was slightly adjusted from Ricardo magazine, volume 14, 2015