The Big Cheese Apple | The Daily Dish

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The Big Cheese Apple

16 Comments | Written on November 11, 2011 at 5:00 am , by

Nothing says “party” like a good, old-fashioned cheese ball.  Serve with crackers and a bottle of your favorite wine, and suddenly it’s a soiree!   Many times you will see a cheese ball rolled in chopped nuts, but this recipe takes the classic party centerpiece and gives it a fun fall twist.

Isn’t that adorable!  Makes you do a double take, right?  The cheese ball is formed into the shape of an apple and coated with paprika.  A cinnamon stick is inserted in the middle for the “stem” and basil mimics the leaves.

In this recipe I used the Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese.  This award-winning cheese is carefully cured for a rich, distinct and balanced flavor.

If you are looking for more fun and festive recipes to serve this holiday season, check out our new “Host the Holidays” group.  Join the discussions, voice you opinion in the polls, and even enter to win the Cracker Barrel holiday giveaways!

THE BIG CHEESE APPLE    (click here to view and print recipe)

1-1/2 pounds Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese, grated

3 ounce package cream cheese, softened

2 Tablespoons mayonnaise

1-1/2 Tablespoons Worcestershire sauce

2 Tablespoons sherry or Madeira

1/3 cup chopped pimiento-stuffed olives

1/2 cup finely chopped celery


Garnish:  Basil leaves, cinnamon stick

Beat cheese, mayo, Worcestershire, and wine together in mixer; mix until smooth and well-blended.  Mix in olives and celery.  Shape into a big apple, make an indentation in the top, and tuck in basil leaves, and cinnamon stick for a stem.  Sprinkle all over with paprika so it looks like an apple.  Serve with melba toast or crackers.  Makes about 4 cups.

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