Apple Pecan Cheeseball

Directions:

1. Place chopped apple and ½ tsp (2 mL) lemon juice in food processor; pulse until finely chopped. Add cream cheese, Cheddar cheese, apple jelly and rosemary; pulse until uniformly combined.
2. Scrape out onto a large piece of plastic wrap; roughly form into a ball and chill for at least 2 hours or until almost firm.
3. Spread pecans in a shallow bowl; roll cheese ball in nuts, pressing into all sides until well coated. Chill until ready to serve (or for up to 4 days).
4. Meanwhile, combine any remaining lemon juice with water in a shallow bowl. Dip sliced apples in lemon water (to keep them from browning); pat dry and place around cheese ball along with crackers to serve.

Notes:

To toast pecans, spread on a parchment paper lined baking sheet. Bake at 350°F (180°C) for 8 minutes or until fragrant. Walnuts can be used instead if preferred.

Make mini cheese balls: Once the mixture is firm enough to shape, form 1 tbsp (15 mL) portions into balls. Coat balls in pecans. Insert a pretzel stick for a ‘stem’ if desired and chill until ready to serve. Makes 22 to 24 balls.

Variation: For a sweeter version replace the apple jelly with 1 tbsp (15 mL) maple syrup and the herbs with 1 tsp (5 mL) ground cinnamon. Just before serving, drizzle cheese ball with additional maple syrup.