|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?
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