Whether you are having a fall gathering with family and friends or just want to sit down to a snack, look no further for delicious fall appetizer recipes. This Olive Pecan Cheese Ball is quick and easy to prepare and makes a beautiful presentation for the season.
COOK + BAKE | Published October 2, 2018
Cheese balls are one of the best appetizers to make in my opinion. Take a block of cream cheese, whip it together with a few more ingredients of your choosing, and roll it into a ball. Appetizer done. It couldn't be easier!
Seriously, though, there are countless options when it comes to creating a cheese ball because you can virtually combine any of your favorite flavors for a mouthwatering spread for crackers, pretzels, breadsticks, or whatever else comes to mind.
The combo I return to again and again? Bacon and ranch. So good.
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Today is the next "installment" of our monthly Tastes of the Season recipe series and we are focusing on fall appetizers. In case you haven't been following along, each month a group of us gather together to share a delicious recipe for the season. I am always blown away by the number of recipes I want to try and the beautiful photography from each of these talented bloggers! (All of the previous month's recipes can be seen here.)
When I saw this month's theme, my mind immediately went to olives......which is funny because I don't actually even like olives. But sometimes when you are having guests it is fun to experiment with recipes that they will enjoy, even if it isn't one your favorites.
And can we keep this just between you and me? I actually liked this Olive Pecan Cheese Ball. ;) I guess it is all in how particular food is prepared!
After ripening through the summer, olives are typically harvested from September through November making them a fall ingredient that many of us don't consider using as much as we probably could.
But I think that this cheese ball made with olives and onion powder and rolled in toasted pecans and chives is the perfect fall appetizer when served up with different types of crackers (I loved it most on these Sea Salt & Olive Oil Flatbread), olives, and even some fresh grapes.
Cheese balls are typically rolled into a ball obviously, but keeping in mind that I wanted to serve the appetizer on a long cutting board, I decided to roll my cheese ball into a log shape. And if you would like to take the fall theme a little further, you'll want to check out my friend Michael's awesome post from last year to form your spread into a pumpkin!
I actually like the idea of forming the cheese ball into log when serving other people because it is easy for everyone to cut off a slice getting a nice amount of the cream cheese mixture along with whatever the coating is on the outside.
Alright then....enough talking. Let's get down to making this delicious fall appetizer, shall we?
INGREDIENTS
- 1 - 8 ounce block of cream cheese, softened to room temperature
- 1/2 cup Spanish olives with pimientos, finely chopped
- 1 Tablespoon mayonnaise
- 1/2 teaspoon onion powder
- 1/2 cup pecans, chopped
- 1/4 cup fresh chives, chopped
HOW TO MAKE AN OLIVE PECAN CHEESE BALL
- In a mixing bowl, beat the cream cheese until it is smooth and creamy with an electric mixer. Add in the mayonnaise and onion powder and beat until combined. Fold in the finely chopped olives.
- Scoop out the mixture onto a piece of plastic wrap and form it into your desired shape. Chill in the refrigerator for at least an hour until the cream cheese is firm.
- Meanwhile, place the chopped pecans in a single layer on a parchment lined baking sheet. Bake the nuts at 350 degrees for 8 minutes or until lightly toasted, tossing them occasionally to ensure they don't burn. Remove the pan from the oven and allow the pecans to cool for 30 minutes.
- When you are ready to finish your cheese ball, mix the toasted pecans and chopped chives together on a shallow plate and roll the cream cheese ball in the mixture until completely coated. Keep it chilled until you are ready to serve it.
SOME MORE RECIPES YOU MIGHT ENJOY
Bacon and Ranch Cheese Ball
Crispy Buffalo Chicken Wings
Cranberry Jello Salad
DELICIOUS APPETIZER RECIPES FOR FALL
My friends below are also sharing their recipes for appetizers inspired by the fall season. I'd love for you to take a moment and visit some of the links for more ideas!
Spinach Artichoke + Green Chile Dip by Ella Claire | Baked Garlic Knots by Sweet C's | Savory Pumpkin Hummus by Zevy Joy | Spiced Warm Brie by Boxwood Avenue | Sea Salt Dinner Rolls and Herb Butter by House 214 Design
Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home
Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner
Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams
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