Classic Port Wine Cheese Ball

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Classic Port Wine Cheese Ball


  • 8 ounces cream cheese, softened
  • 8 ounces grated cheddar cheese
  • 3 tablespoons ruby port
  • Freshly ground black pepper
  • 1 cup pecans, toasted and chopped
  • Melba toasts, for serving


In a food processor, puree cream cheese, cheddar, ruby port and black pepper. Form into a ball; coat with pecans. Wrap in plastic; refrigerate 2 hours. Serve with melba toasts.