Cheese Ball With Cumin, Mint And Pistachios

1. 1

   In a large bowl, beat cream cheese and goat cheese with a wooden spoon until creamy and light.

2. 2

   Beat in lemon juice and lemon zest.

3. 3

   Fold in Pecorino Romano, coriander, cumin, celery, mint and pepper.

4. 4

   Season to taste with salt.

5. 5

   Lay a large piece of plastic wrap on counter.

6. 6

   Using a spatula, scrape cheese mixture onto center of plastic.

7. 7

   Pull up sides of plastic wrap and form cheese into a ball.

8. 8

   Wrap tightly, place in a bowl and chill in refrigerator for at least 2 hours.

9. 9

   Pour ground pistachios into a shallow bowl.

10. 10

    Unwrap cheese ball and roll it in nuts until coated.

11. 11

    Lay ball on a serving plate, cover with plastic wrap and chill until ready to serve.

12. 12

    A half hour before serving, unwrap cheese ball and let it come to room temperature.

13. 13

    Serve with very thin plain crackers.

* Per serving · 4 servings · Values may vary.