Port Wine Cheese Ball Recipe
This swanky retro Port Wine Cheese Ball with almonds has a sneaky heat balanced with the sweet port wine. It makes a lovely holiday appetizer but is delicious enough to eat all year.
- 1 cup sliced almonds
- 8 oz fine grated sharp cheddar freshly shredded
- 8 oz cream cheese
- ⅓ cup port wine
- 1 tbsp Worcestershire sauce
- ¼ tsp cayenne pepper
- ½ tsp seasoned salt
- parchment paper
- crackers or apple slices to serve with
Set oven to 350 degrees. Bake 1 cup sliced almond on baking dish for 5 minutes or until toasted. Set aside.
In a food processor, add 8oz sharp cheddar, 8oz cream cheese, ⅓ cup port wine, 1 tbs Worcestershire sauce, ¼ tsp cayenne pepper, and ½ seasoned salt. Pulse until completely mixed and smooth.
Using a spatula, transfer cheese mixture into a food storage container for 2 or more hours for the cheese to firm.
Once firm, cut a piece of parchment paper and empty the mixture in center of parchment paper. Form into a ball. You can use the parchment paper to help you form the ball.
Cut an additional piece of parchment paper. Place toasted almond slices on parchment paper.
Roll the cheese ball in the toasted almonds until it is completely covered with the toasted almonds.
Serve with sliced apples or your favorite crackers.
Use fresh grated cheddar cheese. Pre-shredded cheese has a coating that keeps it dry and prevents it from breaking down properly to absorb the flavors.
Calories: 121kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 173mg | Potassium: 74mg | Fiber: 0g | Sugar: 0g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 0.4mg