Boursin & Pancetta Pumpkin Cheeseballs
Quantity
4
servings
Difficulty Level
Easy
Active Prep
10
minutes
Total Time
30
minutes
Bring a festive touch to your fall gatherings and football watch parties with these Boursin & Pancetta Pumpkin Cheeseballs. Creamy Boursin Garlic & Fine Herbs cheese is mixed with crispy Volpi pancetta, adding a rich, savory boost of flavor that pairs perfectly with sweet-tart cranberries and chopped pistachios. Shaped into adorable mini pumpkins with pretzel crisp ridges and a pepper stem, these flavorful little bites are a fun addition to any fall spread.
Directions
- Finely chop the pistachios and dried cranberries. Set aside.
- Add the Volpi chopped pancetta to a skillet over medium-high heat. Cook, stirring occasionally, until crisp and golden. Transfer to a paper towel-lined plate and let cool completely.
- In a bowl, combine the Boursin Garlic & Fine Herbs cheese with the cooled pancetta, chopped pistachios, and cranberries. Mix until evenly distributed.
- Divide the mixture into four portions. Gently roll each portion between your hands to form a ball, then lightly flatten the bottom so each one sits securely on the serving tray.
- Refrigerate the formed cheeseballs for 10–15 minutes to help them hold their shape. Remove from the refrigerator just before decorating.
- Arrange mini pretzel crisps vertically around the sides of each cheese ball, pressing them gently into the cheese to create a pumpkin shape.
- Place a small piece of bell pepper stem in the top of each pumpkin to finish.
