A lovely holiday appetizer that’s both creamy and spicy, covered in chopped toasted pecans.
Courtesy of RICARDO Magazine.
In a food processor, purée the cheeses until smooth. Add the pepper and green onion, pulsing a few seconds at a time. Transfer the cheese mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours.
In a small saucepan, heat about 1 inch (2.5 cm) of oil to approximately 350°F. Line a plate with paper towels. Set aside.
Dredge the shallots in the flour and shake to remove any excess. Fry the shallots until crisp and lightly golden brown. Drain on the paper towels. Season with salt and pepper. Set aside. Note: The shallots can be cooked 2 to 3 days in advance and kept at room temperature in an airtight container.
Place the pecans on a plate. With your hands, shape the cheese mixture into a large ball and coat it with the pecans. Refrigerate until ready to serve.
Place the cheese ball in the centre of a small plate. Let sit at room temperature for 15 minutes. When ready to serve, garnish with pomegranate seeds, cilantro and fried shallots. Serve with crackers or toasted bread slices.