Seafood & Crab Holiday Cheese Ball
8 oz. Crab Classic Flake Style
1 – 16 oz. package cream cheese, soften at room temperature
1 – 4 oz. log of chère goat cheese, soften at room temperature
1/4 tsp. prepared chopped roasted garlic in olive oil
1/2 yellow onion julienne and sautéed in olive oil until golden in color
pinch kosher salt
pinch coarse ground black pepper
1/4 cup of finely chopped herbs – rosemary, thyme, parsley, and chervil
1 bunch of fresh basil julienne
1 tbsp. of extra virgin olive oil
Combine the cheeses and blend to smooth (do not whip, just blend). Add the onions, roasted garlic, salt, pepper, pinch of herbs and basil. Fold mixture not to damage the herbs. Fold in the Crab Classic. Gently mix not to break up the chunks of Crab Classic. Line a bowl or a mold that has the shape you desire for the cheese ball with plastic wrap. Fill crab cheese mixture and fold over plastic wrap to cover. Chill in refrigerator for at least 4 hours to harden. Once firm, remove the cheese mixture from bowl or mold, remove plastic wrap and gently rub olive oil around cheese ball. Once cheese ball is coated with olive oil, roll in herbs that are reserved and refrigerate until service.
Serve with toasted croustades, sliced baguettes or your favorite crackers. Items like roasted peppers and or sun dried tomatoes can be added to increase the flavor profile.