Port Wine Blue Cheese Ball


Solid Starter: With a unique blend of cheese and a little spice, guest will realize this isn’t their grandmother’s cheese ball.

Note: I have only made this when I halved the recipe. The ingredients below are for the full recipe. Choose what you are making it for. When I halved it was great for a smaller party of people and we still had left overs.

1 cup crumbled blue cheese
1 cup shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon port wine
1 garlic clove, minced
1/2 cup pecans, toasted and chopped fine.

Your favorite crackers or toasted slices of crusty bread are good with this cheese ball.


1.  Process all of the ingredients (except the pecans) in a food processor until smooth, scraping down the sides as necessary, about 1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap.

2. Seal the cheese in the wrap and shape into a rough ball (the mixture will be somewhat loose). Refrigerate until firm, about 3 hours. (The cheese ball can be refrigerated for up to 2 days). Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in the pecans. Let it sit at room temperature for 15 minutes before serving.

Serves 15 – 20 people.

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