Olive Cheese Ball with Parmesan Toasted Walnuts (158 of 150)

Photo from Yellow
Bliss Road

I had appetizer this month for book club. I wanted something that traveled easily as book club was supposed to be at Kathy's. Turns out mother nature had other plans and we had book club at my house. 

This cheese ball is as good as any cheeseball. The olives make it especially delicious I think. I'd make this again in a heart beat. 

Olive Cheese Ball with Parmesan Toasted Walnuts

Recipe from Yellow Bliss Road

Serves 6

• 2 8- ounce packages cream cheese softened
• 2 c freshly shredded cheddar cheese
• 2 green onions finely chopped
• 1 T Worcestershire sauce
• 1 2.25- ounce can sliced black olives chopped
• 1/2 c pimento stuffed green olives chopped
• Salt & pepper to taste

Coating:

• 2 c finely chopped walnuts
• 1/4 c butter melted
• 1/2 c grated Parmesan cheese
• 1/2 tsp garlic salt
  

Toasted Walnut Coating:

Preheat oven to 350 degrees F.

Combine ingredients for the coating (walnuts, melted butter, grated Parmesan and garlic salt) and spread evenly onto a parchment or foil-lined rimmed baking sheet.

Bake for about 15 minutes or until golden, stirring every 5 minutes. Cool Completely.

Cheese ball:

In a large bowl, stir together softened cream cheese, cheddar cheese, green onions and Worcestershire sauce until well combined. Stir in olives.

Cover and chill for at least one hour.

Remove from the refrigerator and form cheese mixture into a ball shape. Roll in toasted Parmesan walnuts, coating completely. Wrap in plastic wrap and chill until ready to serve