Subscribe to Email to Our Blog

Latest Blog Post

Apple Cheese Ball

Stefania Lamacchia
by Stefania Lamacchia on Oct 19, 2018 4:03:01 PM

Your apple slices will never taste the same once paired with this delicious mix of crispy bacon, crunchy pecans and cream cheese all rolled (literally) up into one — one cheese ball that is. At your next gathering, or your next afternoon snack, try this easy Apple Cheese Ball recipe. 

Prep: 10 min  Chill: 1 hr Serves: 4 to 6 Apple-Cheese-Ball-Longo's-Recipe

Ingredients:

  • 3 slices crisply cooked bacon, chopped
  • 3 tbsp Longo’s Pecan Pieces, finely chopped
  • 1 tbsp minced parsley
  • 1 Royal Gala or Red Delicious apple, grated
  • 1 cup grated medium cheddar cheese
  • 1/2 cup light cream cheese
  • 1/4 tsp pepper
  • 1 tsp Worcestershire sauce

Directions:

Mix together bacon, pecans and parsley on a plate; set aside.

Place grated apple in sieve; let stand 2 minutes. Press gently to remove juices; discard juices.

Mix together cheddar and cream cheese, apple, pepper and Worcestershire by hand. Mixture may seem watery, but will bind together. Roll into a ball. Roll cheese ball in bacon mixture, coating the outside. Refrigerate for at least 1 hour or up to 2 days.

Per serving (1/6th recipe): 170 calories; 8 g protein; 13 g fat; 6 g carbohydrate; 1 g fibre; 4 g sugars; 260 mg sodium. 

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Unicorn Frozen Yogurt Bark

Swap out ordinary summer party desserts with something a little more magical. Our Unicorn Frozen Yogurt Bark recipe made with...

Stefania Lamacchia
By Stefania Lamacchia - August 22, 2019
Grilled Pineapple Pepper Chicken Quesadillas

Prepare to be blown away by our recipe for  the 'not so average' Grilled Pineapple Pepper Chicken Quesadillas. Longo's moist...

Stefania Lamacchia
By Stefania Lamacchia - August 6, 2019
Peach Puffs

Invite your neighbours over this summer for a glass of chilled iced tea and a plate of our delightful peach puffs. Made to...

Stefania Lamacchia
By Stefania Lamacchia - August 3, 2019