2 heads of garlic, whole heads – check for softness or bruising
8 oz. cream cheese, softened
1/2 cup sour cream
1 1/4 cup Asiago cheese
1/2 cup toasted pecans, chopped (2 oz.)
1/4 cup finely chopped parsley
1 teaspoon balsamic vinegar
First begin by roasting garlic.
Preheat oven to 425 degrees and follow instructions HERE
Meanwhile toast the pecans in a dry fry pan over medium heat, stirring constantly so the nuts toast and do not burn.
Continue cooking until the nuts are a light brown then take off the heat.
Once the garlic has cooled, squeeze the cloves in a food processor.
Add in the softened cream cheese, sour cream and grated Asiago cheese.
Mix until creamy and combined.
Remove the cheese mixture to a sheet of plastic wrap.
Cover it completely with plastic wrap.
Form a ball.
Chill for 2 hours or until firm enough to to hold a ball.
When ready, on a plate spread evenly the chopped parsley and completely cooled toasted nuts.
Unwrap the chilled cheese mixture and place onto the parsley nut mixture.
Using your fingers, gently turn, or place the nut-parsley mixture all over the cheese ball to cover as much and evenly as possible.
Chill for one hour before serving.
Keep covered and in the fridge.
Serve with crackers.
Copyright Carrie Groneman, A Mother’s Shadow, 2017
Recognize a blessing and be a blessing today.