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Vivian Howard’s Cheese Ball is the perfect way to effortlessly elevate your hosting game!
Why You’ll 🫶🏻 this Cheese Ball
Vivian Howard calls it “The Party Magnet,” and I couldn’t agree more. Over the years, I’ve whipped up my share of cheese balls, and this one stands out as a favorite for everything from holidays to casual gatherings. Its creamy texture, slight crunch, and comforting flavors make it a delightful addition to any occasion. Plus, it’s a breeze to prepare in advance; it actually tastes even better after chilling overnight. The combination of sweet chopped dates with the bold flavors of blue cheese, goat cheese, and cream cheese creates a perfect balance that everyone will love. Enjoy! ~Nicole
Key Ingredients for Vivian Howard’s Party Magnet
Blue Cheese, Butter, Goat Cheese, and Cream Cheese create a rich, tangy, and creamy foundation for the cheese ball.
Dates contribute a sweet, chewy texture that contrasts nicely with the other ingredients. DO NOT use pre-chopped dates in a bag, as they are coated in sugar.
Scallions bring a fresh, oniony note that helps to balance the richness.
Hot Sauce introduces a mild heat that complements the creamy richness beautifully. Use your favorite hot sauce (I like Tabasco or Texas Pete) or omit it.
Salt-and-Butter Pecans provide a crunchy, savory layer with a delightful buttery finish. I use pecan pieces for time-saving convenience.
Flat-Leaf Parsley adds a burst of freshness and a vibrant splash of color.
Equipment Needed
Tips for Making Vivian Howard’s Party Magnet
- For the Salt-and-Butter Toasted Pecans, melt butter in a 12-inch non-stick skillet over medium heat. Add pecans and salt. Coat in the butter and toast for 3-5 minutes until golden brown and fragrant. (I find that the stovetop method for toasting pecans is faster than oven roasting, and it gives you more control over the cooking.)
- Make sure that the foundation ingredients for the cheese ball (cheeses and butter) are all at room temperature. Use a handheld mixer to cream them together. You can also use a stand mixer or a wooden spoon.
- Lay two long sheets of plastic wrap perpendicular to one another. Place the cheese mixture in the middle, pull up the corners of the plastic wrap, and wrap it tightly into a rough ball.
- Place in the refrigerator as is or, if you have a round bowl or container, use it to hold the cheeseball to maintain a round shape. (I use a round salsa condiment bowl.) Refrigerate for at least 3 hours, preferably overnight.
- When firm enough to handle, use your hands to smooth and round out the ball. Place the pecans and parsley on a sheet of parchment. Remove the plastic wrap from the ball. Then roll and press the pecan mixture into the ball. The firmer the cheese ball is, the more you will need to press in the pecan mixture. Save the remaining pecan mixture to replenish the cheese ball platter when guests remove the pecan mixture and there is nothing left but the cheese mixture. Simply scatter the pecans around the remaining cheese ball.
Substitutions
- Substitute finely grated cheddar or Gruyère for the blue cheese.
- Substitute more cream cheese for the goat cheese.
- Substitute cranberries or dried apricots for the dates.
- Substitute chives for the scallions.
- Substitute walnuts for the pecans.
- Substitute bacon for the pecans if there is a nut allergy.
Serving Suggestions
The cheese ball is an excellent centerpiece for a charcuterie board. For a tasty experience, pair the cheese ball with straightforward crackers such as Carr’s or Miltons. Fresh apple slices, celery sticks, or grapes also make excellent accompaniments. You can also enhance the flavor by serving it with preserves like fig jam or cherry tomato jam.
Yes. You can make and refrigerate the cheese ball for up to 3 days.
Technically, yes, you can. However, I don’t recommend it because the cheese becomes grainy once thawed.
No. Its higher moisture content makes the texture too loose, and it will not firm up well.
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Vivian Howard’s Party Magnet: The Ultimate Cheese Ball
Ingredients
For the Salt-and-Butter Pecans
- 1 cup pecan pieces
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon kosher salt, plus more for finishing
For the Cheese Ball
- ¼ cup (2 ounces) high-quality blue cheese, at room temperature
- 5 tablespoons (2 ½ ounces) unsalted butter, at room temperature
- ¼ cup (2 ounces) fresh goat cheese, at room temperature
- 6 tablespoons (3 ounces) cream cheese, at room temperature
- ¼ cup chopped dates, see note
- 1-2 tablespoons finely chopped scallions, both white and green parts
- ½ teaspoon hot sauce, optional
- ¼ teaspoon kosher salt
- ⅔ cup Salt-and-Butter-Roasted Pecans
- 2 tablespoons chopped flat-leaf parsley
Instructions
For the Salt-and-Butter Pecans
- Melt butter in a 12-inch non-stick skillet over medium heat. Add pecans and salt. Coat in the butter and toast for 3-5 minutes until golden brown and fragrant. Remove the pan from the heat, sprinkle with a pinch more salt, and let the pecans cool before using, or store in an airtight container for up to 7 days.
For the Cheese Ball
- In a large bowl, using a hand-held mixer, beat the blue cheese, goat cheese, cream cheese, dates, scallions, hot sauce, and salt until smooth and combined.
- Lay out two long sheets of plastic wrap perpendicular to one another. Transfer the cheese mixture to the middle and wrap it tightly, shaping it into a rough ball. Refrigerate until firm, for at least 3 hours. (The cheese ball can be refrigerated for up to 3 days.)
- Once the cheese ball is firm, reshape as necessary to form a smooth ball. On a sheet of parchment paper, scatter ⅔ cup pecan pieces and parsley. Unwrap the cheese and roll in the mixture to coat the ball. Transfer the remaining pecan pieces to a plate or platter and place the cheese ball on top. Let sit at room temperature for 15 minutes. Serve with crackers or crostini. Enjoy!
Notes
- Do not use pre-chopped dates from a bag, as they are coated in sugar. Use whole, pitted Medjool dates; you’ll need about 5 to 6 dates to equal ⅓ cup chopped.
- Make-Ahead: The cheese ball can be made up to 3 days in advance and refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Garden and Gun Magazine, 2016
I would be thrilled if you could leave a comment or rate the cheese ball recipe after trying it! Your feedback is incredibly important to me, and I make it a point of responding to every message. Additionally, if you post a picture of your creation on Instagram, don’t forget to mention or tag me! I love seeing the delicious dishes you’ve prepared and shared. ~Nicole♡
