Ingredients
10 total- 50 g of dried cranberries
- 100 g of dried figs
- 500 g of full-fat cream cheese
- 350 g of extra-mature cheddar cheese, grated
- 100 g of parmesan, grated
- 0.25 red onion, finely chopped
- 1 clementine, zested
- 200 g of pistachios, toasted, roughly chopped
- 50 g of walnuts, toasted, roughly chopped
- 80 g of peeled and cooked chestnuts, toasted, roughly chopped
Method
4 stepsStep 1
Soak 40g of the cranberries and the figs in a small bowl of hot water for 10 mins, then drain them, pat dry with kitchen paper and roughly chop them together.
Step 2
In a large bowl, mix together the cream cheese, cheddar, parmesan, red onion, clementine zest and chopped cranberries and figs. Make sure everything is well-combined so that each scoop has a bit of everything in it.
Step 3
In a separate large bowl, combine the pistachios, walnuts, chestnuts and remaining cranberries and transfer the mixture to a large plate or dish. Carefully roll the cheese ball in the nuts until it is fully coated.
Step 4
Transfer the cheese ball to your chosen serving platter, cover and chill in the fridge for 15-20 mins before allowing it to come to room temperature and serving it with your favourite crackers or toasted sourdough.