Cheese Ball Pumpkin with Crackers
A dense cheese ball made from farmer’s cheese and hard cheese, coated in paprika. The ball is shaped into wedges with twine, and a slice of bell pepper acts as the stem.
- Time
- 20 min
- Serving
- 397 kcal
- Ingredients
- ≈ $1.57
- Protein
- 16 g
Ingredients
- 1 Cream cheesepack 140 g ≈ $1.80 52 g
- 2 Hard cheesepack 200 g ≈ $2.70 38 g
- 3 Paprika 2 g
- 4 Bell peppers≈ $6.00 per kg 11 g
- 5 Crackerspack 200 g ≈ $2.50 26 g
- 6 Garlic powder to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate the hard2 cheese finely.
Mix the farmer’s cheese, grated cheese, and garlic powder into a thick, cohesive dough.
Shape into a ball and roll it in paprika.
Wrap the ball tightly with clean twine in multiple directions, pressing gently to form wedges, then remove the twine.
Insert a slice of bell4 pepper on top as the stem and serve with crackers5.
Tips
- Why it works
- Grate the cheese finely so the mixture is uniform and doesn't fall apart when you shape the ball. Use dry paprika so the ball doesn't get soft from moisture.
- Substitutions
- Swap the bell pepper for carrot (11 g) cut into thin strips. Instead of dried garlic, add ½ clove of fresh garlic pressed through a press.
- Common mistakes
- If the ball cracks when you tie it with thread, the cream cheese isn't firm enough. Add another 10 g of hard cheese.
- Storing and reheating
- Keep in the fridge for 2 days, wrapped in cling film. Reheat for 1 minute in the microwave at 600 W or for 3 minutes in the oven at 180 °C.
- Serve with
- Serve with tea or wine on a festive table when you need bright but light appetizers.
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