In my family, our Easter menu is all about easy appetizers that everyone loves. This carrot-shaped Easter cheese ball is one of those recipes that looks fun on the table and does not take much work. It is made with cream cheese, cheddar, bacon, mustard and fresh herbs, and you can make it ahead.
If you need a few more ideas for the table, mini open-faced sandwiches, strawberry bruschetta and BLT egg sliders are also good options.
How to make a carrot-shaped cheese ball for Easter
Shopping list:
- Cream cheese: Full-fat works best here.
- Cheddar: Or another orange-colored cheese.
- Cooked bacon: You can cook it yourself or use ready-cooked bacon pieces. You will need about 6 strips of bacon.
- Celery salt: This adds nice flavor, but if you don't have it on hand, use salt and black pepper instead.
- Fresh herbs: I used cilantro for the cheese ball and parsley for decoration, but you can use just one to keep it simple.
- Mustard: Classic French mustard adds a nice flavor to this Easter cheese ball.
Tools and kitchen gadgets:
- Measuring cups and spoons: Or a scale. You can also eyeball some of it if needed.
- Medium mixing bowl and spatula: A fork will also work.
- Plastic wrap: This helps shape the cheese ball into a carrot.
- Baking sheet or skillet: For cooking the bacon, if you are not using ready-cooked bacon pieces.
- Cutting board and knife: For cutting the bacon into small pieces and trimming the herbs.
- Cheese grater: If using a block of cheese.
- Serving tray or cutting board: For serving.
You simply mix everything together, then use plastic wrap to shape it into a carrot. Refrigerate it, then finish with cheese and fresh parsley.
Refrigerate and finish off with cheese and fresh parsley.
What to serve with carrot cheese ball?
The easiest option is crackers. Any will do, whether they are flavored or plain, with or without seeds or dried fruits. Vegetables like celery or carrots are also popular choices.
If you don't mind spending a little more time in the kitchen, try making baked tortilla chips. They're so easy to make! Or, make your own homemade toasted bread slices, perfect for appetizers!
If you don't have time, then a freshly baked baguette is a tasty substitution. Simply slice it and serve with a knife so your guests can add as much cheese ball mixture as they like.
This spring appetizer can also be a great addition to your simple charcuterie board or served alongside other Easter-themed foods like an Easter egg charcuterie board.
FAQs
Absolutely! You can prepare it a day in advance and keep it covered in the fridge until ready to serve. To keep the freshest look possible, add the greens and coat it with cheese before serving.
Chill the shaped cheese ball first, then press the cheddar on gently. If the mixture softens while you work, return it to the fridge for a few minutes before coating.
You can use any fresh herbs that resemble the carrot greens. Dill, cilantro or the actual carrot leaves will all work great.
You can store them in an airtight container in the fridge and consume within two days.
Julia's tips
- Add garlic powder or a splash of hot sauce for a spicy kick.
- If the mixture feels too soft, chill it for 10 to 15 minutes, then shape it again. I find it easiest to form the wide top first and gently taper the end.
- Stir some finely chopped fresh chives or spring onions into the mixture for an extra flavor.
Easter Carrot Cheese Ball Recipe
Ingredients
- 16 ounces cream cheese (softened)
- 3 cups orange cheddar cheese (shredded, divided)
- ½ cup bacon pieces
- 2 tablespoons classic mustard
- 2 tablespoons fresh cilantro (or to taste (finely chopped))
- celery salt (to taste, see note 1)
- fresh parsley (a bunch, see note 2)
Instructions
- To a medium bowl, add softened cream cheese, 1½ cups shredded cheddar, bacon pieces, mustard, cilantro and a generous pinch of celery salt. Mix with a spatula until well combined. Taste. Add more salt, if needed.
- Line a small baking sheet/tray or cutting board with plastic wrap and transfer the cheese ball mixture over. Cover with another sheet of plastic wrap and shape into a carrot.
- Refrigerate for 60 minutes to overnight.
- Once firm, remove the plastic wrap and carefully transfer the cheese ball to a serving plate, tray or cutting board.
- Stick a good amount of parsley inside the wider part and cover the cheese ball with the remaining shredded cheese. Pat it slightly to help it stick. You can use the back of a knife to make a few indents in the "carrot" to make it look like the real one.
- When ready, serve with crackers, veggies, crostini or anything you like!
- Enjoy!
Notes
- Celery salt can be substituted with just salt and black pepper.
- Parsley, cilantro, dill or carrot greens will all work just great!
- Make ahead: Prepare the night before serving and chill overnight. Then finish off before serving!
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
Leave a Comment