Pumpkin Herb Cheese Ball
Pumpkin Herb Cheese Ball is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. For 62 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 172 calories, 6g of protein, and 16g of fat. A mixture of pumpkin seeds, marscapone, sage, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 365 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Running to the Kitchen. Overall, this recipe earns a rather bad spoonacular score of 38%. Garlic & Herb Goat Cheese Ball, Pumpkin Cheese Ball, and Pumpkin Cheese Ball are very similar to this recipe.
Servings: 10
Preparation duration: 45 minutes
Ingredients:
8 ounces cream cheese
2 ounces marscapone
½ cup pumpkin puree
½ cup pumpkin seeds (pepitas)
1 tablespoon chopped rosemary, plus more for rolling
1½ tablespoons chopped sage, plus more for rolling
salt and pepper
4 ounces grated white cheddar cheese
Equipment:
stand mixer
plastic wrap
Cooking instruction summary:
Combine the cheeses and pumpkin in a stand mixer fitted with the paddle attachment.Mix on medium speed until well combined.Add the herbs, salt and pepper and mix again until combined.Transfer the cheese mixture onto a large piece of plastic wrap and shape into a ball as best you can. Wrap up the cheese and place in the refrigerator for at least 30 minutes.Remove from refrigerator and reshape into a ball again. Now that the cheeses are hardened a bit it should be easier to shape.Place the pumpkin seeds and extra herbs on a plate. Roll the ball of cheese in the mixture and gently press down so that the seeds and herbs stick to the outside of the cheese ball.Keep wrapped in plastic and refrigerated until serving.
Step by step:
1. Combine the cheeses and pumpkin in a stand mixer fitted with the paddle attachment.
2. Mix on medium speed until well combined.
3. Add the herbs, salt and pepper and mix again until combined.
4. Transfer the cheese mixture onto a large piece of plastic wrap and shape into a ball as best you can. Wrap up the cheese and place in the refrigerator for at least 30 minutes.
5. Remove from refrigerator and reshape into a ball again. Now that the cheeses are hardened a bit it should be easier to shape.
6. Place the pumpkin seeds and extra herbs on a plate.
7. Roll the ball of cheese in the mixture and gently press down so that the seeds and herbs stick to the outside of the cheese ball.Keep wrapped in plastic and refrigerated until serving.
Nutrition Information:
covered percent of daily need
