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Cheese baubles recipe

Cheese baubles recipe

3 ratings

Kick off your Christmas feasting with these clever cheese bauble starters in three festive flavour combinations. Simply mix the cheese with herbs, shape into a ball and chill. Don’t forget to decorate with a ribbon before serving! See method

  • Serves 12
  • 20 mins to prepare and 2-3 mins to cook
  • 327 calories / serving
  • Vegetarian

Ingredients

Wensleydale and cranberries with pumpkin seeds and honeyed nuts

  • 150g Wensleydale with cranberries, crumbled
  • 200g cream cheese
  • 35g pecan nuts, chopped
  • 35g Tesco honey roast peanuts and cashews, chopped

Feta and pomegranate

  • 150g feta, crumbled
  • 200g cream cheese
  • 1 garlic clove, crushed
  • sprig mint, leaves picked and finely chopped
  • 35g pistachio, chopped
  • 90g pomegranate seeds

Stilton and parsley

  • 200g cream cheese
  • 125g stilton, crumbled
  • 40g parsley, leaves picked and chopped
  • chives and a length of ribbon, to decorate (see tip)

Each serving contains

  • Energy

    1355kj
    327kcal
    16%
  • Fat

    29g 41%
  • Saturates

    17g 84%
  • Sugars

    5g 5%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 5.9g Protein 10.9g Fibre 1.6g

Method

Wensleydale and cranberries with pecans and honeyed nuts Christmas bauble

  1. Place the Wensleydale and cream cheese in a bowl. Mix with an electric hand whisk until the cheese is smooth. Use your hands to gently shape into a ball. Transfer to the centre of a square of clingfilm. Wrap and re-shape. Chill for at least 8 hours or overnight.
  2. Up to 2 hours before serving, mix the nuts together in a bowl then scatter on a board. Remove the clingfilm from the cheese ball and gently roll in the nuts. Chill in the fridge until ready to serve (see bauble decoration tip for adding ribbon and loops).
  3. Place the feta, cream cheese, garlic and mint in a bowl. Mix with an electric hand whisk until the cheese is smooth. Use your hands to gently shape into a ball. Transfer to the centre of a square of clingfilm. Wrap and re-shape. Chill for at least 8 hours or overnight.
  4. Up to 2 hours before serving, mix the pistachio nuts and pomegranate seeds together in a bowl then scatter on a board. Remove the clingfilm from the cheese ball and gently roll in the mixture. Chill in the fridge until ready to serve (see bauble decoration tip for adding ribbon and loops).
Stilton and parsley Christmas bauble
  1. Place the stilton, cream cheese, and a quarter of the chopped parsley into a bowl. Mix with an electric hand whisk until combined. Use your hands to gently shape into a ball. Transfer to the centre of a square of clingfilm. Wrap and re-shape. Chill for at least 8 hours or overnight.
  2. Up to 2 hours before, scatter the remaining chopped parsley on a board. Remove the clingfilm from the cheese ball and gently roll in the mixture. Chill in the fridge until ready to serve (see bauble decoration tip for adding ribbon and loops).

Serving
To make into a bauble, when ready to serve take 2 x 22cm pieces of ribbon, lay onto your work-surface in a cross shape. Tie together so there is a knot in the middle. Place the knot on top of the cheese ball and tuck the ends underneath. Make a small hole in the top with a skewer. Bend round a piece of chive to create a ‘loop’ – poke the cut ends into the hole. Cut another piece of ribbon, tie into a bow and place on top. Serve immediately or chill for up to an hour before serving.

Tip: If making all three flavours, while working on one, keep the remaining two in the fridge to stay as firm as possible.

See more Christmas starter recipes

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