Cook The Book: Cheese Ball With Cumin, Mint, And Pistachios

• 8 ounces cream cheese, at room temperature
• 4 ounces fresh goat cheese, at room temperature
• Grated zest of 1 lemon
• 1 teaspoon fresh lemon juice
• 1/2 cup freshly grated Pecorino Romano, preferably Fulvi
• 1 teaspoon toasted, ground coriander seeds
• 1 teaspoon toasted, ground cumin seeds
• 1/2 cup finely sliced celery hearts with leaves
• 1/3 cup chopped mint
• 1/4 teaspoon freshly ground black pepper
• Sea salt
• 1/3 cup salted pistachios, coarsely ground
• Very thin plain crackers, for serving

1. Beat the cream cheese and goat cheese in a large bowl with a wooden spoon until creamy and light. Beat in the lemon zest and juice. Fold in the Pecorino Romano, coriander, cumin, celery, mint, and pepper. Season to taste with salt.
2. Lay a large piece of plastic wrap on the counter. Using a spatula, scrape the cheese mixture into the center of the plastic. Pull up the edges of the plastic wrap and form the cheese into a ball. Wrap tightly, place in a bowl to maintain the shape, and chill in the refrigerator for at least 2 hours.
3. Pour the ground pistachios into a shallow bowl. Unwrap the cheese ball and roll it in nuts until coated. Place the ball on a serving plate, cover with plastic wrap, and chill until ready to serve (or for up to 2 days).
4. Half an hour before serving, unwrap the cheese ball and let it come to room temperature. Serve with crackers.

cream cheese, goat cheese, lemon, lemon juice, freshly grated pecorino romano, cumin seeds, celery, mint, freshly ground black pepper, salt, pistachios, thin plain crackers

Taken from www.seriouseats.com/recipes/2011/01/cook-the-book-cheese-ball-with-cumin-mint-and-pistachios.html (may not work)