adapted from Food 52
Serves: 10-12
Preheat Oven: 375° F.
2 TBSP maple syrup
1 TBSP butter, melted
1 tsp salt, divided
1 1/2 cup walnuts
1 1/2 packages cream cheese, softened (12 oz)
2 tsp white balsamic vinegar
1 tsp prepared horseradish
1/2 tsp finely ground black pepper
1 cup finely shredded sharp yellow cheddar cheese
1 cup shredded gruyere
1/2 cup finely grated parmesan
1/4 cup chopped chives
2 TBSP chopped parsley
2 TBSP chopped dill
Crackers for serving
Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.
Mix together the maple syrup, melted butter and 1/2 tsp salt, in a medium size bowl. Add the walnuts and toss to coat. Pour the nuts onto the baking sheet and roast for 8 minutes or until lightly roasted and fragrant. Set aside to cool. Rough chop the nuts when cool.
Using your mixer with a paddle attachment, mix the cream cheese, vinegar and horseradish together until smooth. Season with pepper and remaining 1/2 teaspoon salt. Then, add in all the cheeses and herbs and mix until just combined.
Mound the mixture onto a piece of plastic wrap. Wrap the plastic around the mound and form a ball. Chill in the refrigerator an hour to firm it up.
When you are ready to serve, remove the ball from the refrigerator for 20 minutes. Roll the ball in the chopped nuts to coat. Serve with crackers.