A cheese ball is always a hit at any party.
2 Ounces Pancetta, finely chopped
1 1/2 Cups Grated Extra Sharp Cheese
4-Ounces Cream Cheese, Room Temperature
2 Tablespoones Unsalted Butter at Room Temperature
2 Scallions, Thinly Sliced
2 Tablespoons Fresh Ground Black Pepper
2 Teaspoons Worcestershire Sauce
Kosher Salt to taste (remember the cheese has salt in it too)
5-7 Cloves of Garlic Thinly Sliced
1/4 Cup Olive Oil (may need more)
3 Shallots Thinly Sliced
1 - 2 Teaspoons Poppy Seed
1 - 2 Teaspoons Sesame Seeds, Toasted
Step 1: Cook pancetta in a nonstice skillet over medium heat stirring often until browned and crisp. Drain on paper towels and let cool.
Step 2: Process cheddar and cream cheese with butter in a food processor until smooth. Pulse in scallion, pepper, Worcestershire sauce and pancettta. Taste and add salt if needed. Place mixture in a plastice wrap-lined bowl. Gather plastic around cheese and shape in a ball. Chill for 3-12 hours.
Step 3: Just before serving, cook garlic in oil in a small pan over medium heat. Stirring ofter and continue to cook until golden brown. About 3-minutes. Drain garlic on paper towels. Add shallots to the pan and cook until golden brown. Drain on paper towels. Discard oil. Mix garlic and shallots in a medium bowl. roll cheese ball in minture to coat. Sprinkle with poppy and toasted sesame seeds, pressing lightly to adhear. Serve with crackers and baby carrots.