½ cup mayonnaise (store bought or homemade(homemade recipe below)
1 4 oz. jar diced pimentos, drained
1 clove garlic, crushed
2T yellow onion, grated
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
¼ tsp. salt
1 pound sharp cheddar cheese, grated
½ cup chopped nuts, walnuts, pecans, or almonds
1 T chopped parsley
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil
1. In a medium-size bowl, combine the mayonnaise, pimentos, garlic, onion, Worcestershire sauce, cayenne pepper, and salt. Stir in the cheese. Add more salt or cayenne, if necessary.
2. Line a small bowl with plastic wrap. Place the cheese mixture in the bowl, cover with plastic wrap and place in refrigerator for 3 hour.
3. When ready to serve place the nuts and parsley in a medium size bowl, stir until combined. Unwrap the cheese and place in the bowl. Press the nut/ parsley mixture into the cheese.
4. Place the cheese ball on to a platter with crostini. Cheese is best when served room temperature.
1. Preheat the oven to 400º F.
2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.
Homemade Mayonnaise Prep:
3 egg yolk
1 tsp. Dijon mustard
1 tsp. salt & pepper
1 ½ cup vegetable or corn oil
1. In your food processor, combine the egg yolk, mustard, lemon juice, salt & pepper. Pulse until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified. Makes 1 1/2cups
TIPS & TRICKS
• The cheese spread can be made a week in advance.
• If you wish you can make 2 smaller cheese balls. I leave my cheese ball flat on the bottom so it doesn’t roll off the platter.
• The spread can also be served in a small tureen or bowl instead of shaping into ball.
• Crostini can be cut, or complete cooked and stored in airtight container until ready to serve. Spread is also fantastic with pita chips, crackers, vegetables, or as a sandwich lie they serve at the master golf tournament!