Cheese(ball) Board

Name: Cheese(ball) Board
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: AMERICAN
Ingredients: 8 oz. (250 g) cream cheese, at room temperature; 2 Tbs. unsalted butter, at room temperature; 1 tsp. grated lemon zest; 1 Tbs. fresh lemon juice; 1 tsp. Worcestershire sauce; Dash of hot sauce; 1 1/2 Tbs. prepared horseradish; Kosher salt and freshly ground pepper; 5 oz. (155 g) cheddar cheese, grated; 2 Tbs. chopped fresh chives; 3/4 cup (3 oz./90 g) toasted walnuts, roughly chopped; 8 oz. (250 g) cream cheese, at room temperature; 2 Tbs. unsalted butter, at room temperature; 2 tsp. grated lemon zest; 1 Tbs. fresh lemon juice; 1/2 tsp. Worcestershire sauce; 1 Tbs. Gaby&rsquo;s Go To Blend; Kosher salt and freshly ground pepper; 4 oz. (125 g) feta cheese, crumbled; 1/2 cup (2 oz./60 g) Castelvetrano olives, pitted and halved; 1/4 cup (1/3 oz./10 g) finely chopped fresh flat-leaf parsley; 1/4 cup (1/3 oz./10 g) chopped fresh chives; 8 oz. (250 g) cream cheese, at room temperature; 2 Tbs. unsalted butter, at room temperature; 1 tsp. grated lemon zest; 1 Tbs. fresh lemon juice; 2 tsp. Worcestershire sauce; Dash of hot sauce; Kosher salt and freshly ground pepper; 5 oz. (155 g) Gruy&#232;re cheese, grated

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Reminiscent of the old-style cheese balls of yesteryear, these inventive combos from cookbook author and blogger Gaby Dalkin boast considerably more flavor and flair. Choose one of the recipes below or go for it and make all three. Round out the board with your favorite crackers or crostini, plus olives, figs, grapes and some charcuterie. For a casual Friendsgiving, savor your cheese board with cocktails and celebrate Thanksgiving with friends on Zoom.

Prep Time 60 minutes

Cook Time 0 minutes

Servings 12

Ingredients

For the cheddar chive horseradish:

8 oz. (250 g) cream cheese, at room temperature
2 Tbs. unsalted butter, at room temperature
1 tsp. grated lemon zest
1 Tbs. fresh lemon juice
1 tsp. Worcestershire sauce
Dash of hot sauce
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground pepper
5 oz. (155 g) cheddar cheese, grated
2 Tbs. chopped fresh chives
3/4 cup (3 oz./90 g) toasted walnuts, roughly chopped

For the feta and olive:

8 oz. (250 g) cream cheese, at room temperature
2 Tbs. unsalted butter, at room temperature
2 tsp. grated lemon zest
1 Tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1 Tbs. Gaby’s Go To Blend
Kosher salt and freshly ground pepper
4 oz. (125 g) feta cheese, crumbled
1/2 cup (2 oz./60 g) Castelvetrano olives, pitted and halved
1/4 cup (1/3 oz./10 g) finely chopped fresh flat-leaf parsley
1/4 cup (1/3 oz./10 g) chopped fresh chives

For the bacon black pepper and Gruyère:

8 oz. (250 g) cream cheese, at room temperature
2 Tbs. unsalted butter, at room temperature
1 tsp. grated lemon zest
1 Tbs. fresh lemon juice
2 tsp. Worcestershire sauce
Dash of hot sauce
Kosher salt and freshly ground pepper
5 oz. (155 g) Gruyère cheese, grated
10 bacon slices, cooked, cooled and finely chopped

Directions

To make the cheddar chive horseradish, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese, butter, lemon zest and juice, Worcestershire, hot sauce, horseradish, 1 1/2 tsp. salt and 1 tsp. pepper on medium speed until smooth and combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the cheddar and chives and beat on medium speed until just combined.

Place a large piece of plastic wrap in a cereal bowl and press so that the plastic follows the contour of the bowl with at least 4 inches (10 cm) of overhang on all sides. Scrape the cheese mixture into the plastic wrap, then bring together all of the edges of the plastic to close, twisting as you go. Shape into a ball and return to the bowl. Refrigerate for 15 minutes.

Meanwhile, spread the walnuts on a large, flat plate. Unwrap the cheese ball and discard the plastic wrap. Roll the ball in the walnuts to coat, then place on a clean plate, reshaping as needed into a ball.

To make the feta and olive, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese, butter, lemon zest and juice, Worcestershire, Gaby’s Go To Blend and salt and pepper to taste on medium speed until smooth and combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the feta and olives and beat on medium speed until just combined.

Place 2 large pieces of plastic wrap on a work surface. Divide the cheese mixture in half and place half in the center of each piece of plastic. Fold the plastic over the cheese and begin to form each into a log about 5 inches (13 cm) long. Continue to shape and fold the plastic until the desired shape is achieved, then seal the plastic. Refrigerate for 15 minutes.

Meanwhile, spread the parsley and chives on a large, flat plate. Unwrap the cheese logs and discard the plastic wrap. Roll the logs in the herb mixture to coat, then place on a clean plate, reshaping as needed into logs.

To make the bacon black pepper and Gruyère, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese, butter, lemon zest and juice, Worcestershire, hot sauce, 1 tsp. salt and 2 tsp. pepper on medium speed until smooth and combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the Gruyère and beat on medium speed until just combined.

Place 3 large pieces of plastic wrap on a work surface. Divide the cheese mixture into thirds and place one-third in the center of each piece of plastic. Shape each into a disk about 4 inches (10 cm) wide, then use the plastic to wrap and shape as you go. Seal the plastic. Refrigerate for 15 minutes.

Meanwhile, spread the bacon on a large, flat plate. Unwrap the cheese disks and discard the plastic wrap. Coat the disks in the bacon, then place on a clean plate, reshaping as needed into disks. Serves 12.

Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking