Take a Bite Out of This Pigskin (Cheese Ball)

A few months back, I hosted a Cheesy IntoxiKate event with Great Balls of Cheese author Michelle Buffardi. I still can’t get over these uber-creative, crowd-pleasin’ cheese balls that seem to be perfect for any occasion…

Even Super Bowl Sunday!

So if you’re looking for a last-minute dish to bring to your party (or something relatively quick to whip up for the guests headed your way), try making the ‘Pigskin.’ No matter what uniform you’re sporting today, guests will be rooting for this bacon and jalapeno flavored cheese ball. (Give yourself at least two-and-a-half hours to create and refrigerate!)

The Pigskin

(serves 15 to 20)

INGREDIENTS

• 1 1⁄2 pounds sliced bacon
• 1 medium jalapeño, cored, seeded, and finely chopped (if you want extra heat in your cheese ball, retain
• some of the seeds)
• 16 ounces cream cheese, softened
• 1 cup shredded sharp white cheddar cheese, plus 1 tablespoon, for decorating
• 1 tablespoon chopped scallions
• Crackers, for serving

DIRECTIONS

1. Cook the bacon: Preheat the oven to 400°F. Lay the bacon slices in a single layer on 2 baking sheets. Bake until crispy, 15 to 20 minutes. Drain the bacon on paper towels and let cool. Reserve 2 tablespoons of the bacon grease from the pans, and discard the rest. Once the bacon has cooled, coarsely chop and set aside.
2. Cook the jalapeño in the reserved bacon grease in a small skillet over medium heat until soft, about 5 minutes. Using a stand mixer or a bowl and a spatula, mix together 1 cup of the chopped bacon, the sautéed jalapeño, cream cheese, 1 cup of the cheddar, and the scallions until combined. Form the mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.
3. Before serving, form the ball into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with the remaining 1 tablespoon cheddar to resemble laces.
4. Serve with crackers.

Text: Excerpted from GREAT BALLS OF CHEESE, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photo: © Jason Wyche