Home for the Holidays with Pistachio Crusted Cheese Ball with Cumin and Pistachios

Cheese Ball with Cumin and Pistachios

Last Christmas I came upon the idea for this recipe from Amanda Hesser a longtime staffer at the New York Times. In true More Than Burnt Toast style I made it my own. Would you agree that it just looks so festive!!!! Friends enjoyed it immensely.

This recipe appears on page 85 of  The Essential New York Times Cookbook. Be sure to use fresh spices, and don’t skimp on the lemon zest. I loved the celery added which is a new addition for me. This updated cheese ball will definitely show up for the holidays! Would you agree that it is pretty gorgeous with its pistachio crust?

**Cheese Ball with Cumin and Pistachios**

8 oz. cream cheese, at room temperature

4 oz. goat cheese, at room temperature

Grated zest of 1 lemon

1 tablespoon fresh lemon juice

½ cup grated Pecorino Romano

1 teaspoon toasted, ground coriander seeds

1 teaspoon toasted, ground cumin seeds

½ cup finely sliced celery heart with leaves

¼ teaspoon freshly ground black pepper

Sea salt

1/3 cup salted or unsalted pistachios

Very thin plain crackers, for serving

Beat the cream cheese and goat cheese in a bowl with a wooden spoon. Add lemon juice and zest. Fold in Pecorino Romano, coriander, cumin, celery, mint, and pepper. Season to taste with salt.

Lay a large piece of plastic wrap across the counter, and spoon cheese mixture onto it. Wrap tightly and chill for 2 hours or overnight.

Dice pistachios. Roll cheese ball in the nuts until covered.

Chill cheese ball for up to 2 days. Serve at room temperature.

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