Basil Pesto Goat Cheese Ball
A light, fresh cheese ball recipe that can be made well in advance to serve a crowd at your next party.
Servings: 24 servings
- 8 oz goat cheese
- 4 oz cream cheese
- ⅓ cup basil pesto
- 1 cup pine nuts toasted if you feel like it, untoasted if you don't.
- plastic wrap
Mix the cheese and pesto in a bowl until well combined.
Scrape the contents of the bowl onto a sheet of plastic wrap, gather into a rough ball and twist at the top to seal.
Freeze for one hour, or put in the fridge for about four hours ( or until the cheese ball firms up ).
Place the pine nuts in a bowl. Drop the cheese ball directly from the plastic wrap into the bowl and discard the plastic wrap. Roll the cheese in the pine nuts until the entire ball is covered in nuts.
Serve with crackers or a sliced baguette and a few sprigs of fresh basil.