The Perfect Cheese Ball

Ingredients

• 2
  
  tablespoons maple syrup
  
• 1
  
  tablespoon butter, melted
  
• 1
  
  teaspoon salt, divided
  
• 1 1/2
  
  cups walnuts
  
• 12
  
  ounces (1 1/2 packages) cream cheese, softened
  
• 2
  
  teaspoons white balsamic or white wine vinegar
  
• 1
  
  teaspoon prepared horseradish
  
• 1/2
  
  teaspoon finely ground black pepper
  
• 1
  
  cup finely shredded sharp yellow cheddar cheese
  
• 1
  
  cup shredded gruyere
  
• 1/2
  
  cup finely grated parmesan cheese
  
• 1/4
  
  cup chopped chives
  
• 2
  
  tablespoons chopped parsley
  
• 2
  
  tablespoons chopped dill
  
• 
  
  Crackers, for serving
  

Directions

1. Preheat oven to 375° F. Line a sheet tray with parchment paper. Set aside.

2. In a medium bowl, mix together maple syrup, butter, and 1/2 teaspoon salt. Add the walnuts and toss to coat. Pour the nuts onto the parchment lined sheet tray and roast for 8 minutes or until nuts are lightly toasted and fragrant. Set aside to cool. Once cool, roughly chop the nuts.
3. In a bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, vinegar, and horseradish until smooth. Season with pepper and remaining 1/2 teaspoon salt. Then, add in all the cheese and herbs and mix until just combined. Place the mixture onto a big sheet of plastic wrap in a big mound. Fold the excess plastic wrap over the mound and form into a ball. Place in the fridge the firm up for at least an hour.
4. When you’re ready to serve, remove the cheese ball from the fridge for 20 minutes to soften a bit. Roll the cheese ball in the nuts to coat. Serve with crackers.