Savory Pumpkin Cheeseball
Savory Pumpkin Cheeseball
Submitted by Nanci Jenkins, Fustini's Ann Arbor
Appetizers
Ingredients
- 8 oz cream cheese, softened
- 8 oz Colby cheese, shredded
- 1/2 cup solid pack pumpkin
- 1/4 cup green onion, diced
- 1 shallot, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1/2 teaspoon curry powder
- 1/4 teaspoon dry mustard
- dash red pepper
- 1/4 cup dried apricot
- 1/4 cup golden raisins
- 1 tablespoon candied ginger
- 1/2 - 3/4 cup toasted sunflower or pumpkin seeds
Directions
- Place apricots, raisins and ginger in a food processor and coarsely chop. Remove from processor and add green onion and shallot and blend slightly. Add cheeses, spices Worcestershire sauce, vinegar, pumpkin and process until all fully combined. Once creamed, add the fruit mixture back in by hand. Spoon into an 18" plastic wrap square and pull up corners to form a ball. Chill 1-2 hours. Remove from plastic wrap, roll in seeds before serving.
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