Thanksgiving Cheese Ball with Apricots, Pancetta, and Chestnuts
Jessica Sennett
4
15 minutes
5 hours
660
New American
Appetizer
This vibrant, bright, dynamic cheese ball is perfect for your holiday cheese board. Balancing roasted chestnuts, dried apricots, crystalline gouda, and Pear, Wine, and Rosemary Goat Cheese, we love serving it with Super Garlic Crostini. Add pancetta for a savory, umami kick. Wondering where to source the ingredients? Our November 2026 Monthly Subscription Box features everything except the chives, and the crostini can be added a la carte from our store.
Ingredients
- 4oz Pear, Wine, and Rosemary Goat Cheese
- 2oz Crystalline Gouda, such as Extra Aged Golden by Marieke, grated
- ¼ cup dried apricots, diced
- ¼ cup roasted chestnuts, diced
- 2 sliced pancetta
- 2 tablespoons chives
- Crostini for serving
Directions
Fry slices of pancetta in frying pan until crispy. Allow to cool and then cut into small pieces. Place in a small bowl and set aside.
Stir together goat cheese and grated gouda until fully incorporated. Mix in dried apricots and chives.
Mix the chopped roasted chestnuts with the pancetta,
Using gloves, form the cheese blend into a large, even ball shape. Store in a tupperware in the refrigerator for 4 hours or overnight to allow the flavors to fully combine. You can complete this step up to 7 days before you’re ready to assemble the cheese ball. For longer storage, wrap the ball tightly in a layer of plastic wrap, then aluminum foil.
An hour before serving, roll the cheese ball on top of the pecan-bacon mixture until evenly and completely coated.
Serve with fresh bread, apples or crostini. Enjoy!
Leave a comment