Football Cheeseball with Herbed Crackers
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© The Food Network
1. Combine the cream cheese, cheddar, shallot, Worcestershire, hot sauce, garlic and onion powders in a large bowl and beat with an electric mixer until thoroughly blended; season with salt and pepper. Transfer to large sheet of plastic wrap. Top with another sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
2. Preheat the oven to 300°F.
3. Combine the butter and herbs in a small bowl and microwave until melted. Lay the crackers out onto two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely and store in an airtight container at room temperature until ready to eat (crackers can be made up to 2 days ahead).
4. Increase the oven temperature to 350°F. Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely and then finely chop.
5. Unwrap the cheese ball and cover thoroughly with the walnuts. Transfer to a serving dish. Cut the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudité.
16 ounces cream cheese, softened
8 ounces shredded sharp cheddar
1 medium shallot, minced
3/4 teaspoon Worcestershire
3/4 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
3 1/2 tablespoons unsalted butter
1 1/4 teaspoons minced rosemary
1 1/4 teaspoons minced thyme
1 9.1 ounce box wheat thins
1 1/4 cup walnuts
1 white cheese string cheese
Hands on time
45 Minutes, plus chilling