Scrumptious Port Wine Cheese Ball with a Drizzly Port Wine Reduction
Print recipe
| Serves | 18 |
| Prep time | 30 minutes |
| Cook time | 5 minutes |
| Total time | 35 minutes |
| Allergy | Milk, Tree Nuts |
| Meal type | Appetizer, Snack, Starter |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
*WWpts= 3 pts per serving*
*WWpts+= 2 pts per serving*
Ingredients
- 8oz organic sharp cheddar cheese (shredded)
- 8oz organic neufchatel cheese (softened to room temp)
- ½ cup + 1 tablespoon tawny port (I used Taylor's)
- 1 pinch freshly grated nutmeg
- freshly cracked black pepper (to taste)
- 1 tablespoon sugar in the raw (DO NOT SUB WITH STEVIA)
- ⅛ cup toasted pecan halves (finely chopped)
Directions
| Step 1 | |
| Add cheeses, ¼ cup + 1 tablespoon port, nutmeg, and pepper to a food processor and pulse until smooth and creamy. Split mixture in half, wrap in plastic wrap, roll into balls and refrigerate until ready to serve. | |
| Step 2 | |
| Add remaining port and sugar to a small sauce pan and place over medium heat. Simmer the sauce until it reduces down into a syrup. About 5 mins. NOTE: This will make a small amount that is just enough to drizzle on both balls. If you want more, double the amount of ingredients. | |
| Step 3 | |
| Sprinkle balls with chopped nuts, drizzle with reduction, and serve with crisp celery sticks and crackers. | |
| Step 4 | |
| Enjoy! | |