Pear-Pecan Cheese Ball

I thought this was a great cheese ball recipe. I did up the number of pecans to 1/2 cup. Will definitely make again.

An absolute crowd-pleaser. The pear added the nicest sweetness to the whole thing. I will definitely make this again. and I too will make it the night before and let the cheese sit overnight in fridge as another reviewer suggested. Then roll it in the pecans just before serving.

This was a huge hit. I followed the suggestions from another reviewer and added toasted pecan bits and extra onion. I also made it the night before so the flavors could meld.

Good with some modifications Made this for 3 events now, and it was a hit... Here's what I did differently: 1. Toast the pecans in a pan or the oven for a few. Also, chop them finely. use some of the small 'dust' or pieces to mix right in the dip to get that toasty nutty flavor right in the dip. 2. GOAT CHEESE- either replace some of the cream cheese or just add about 4 oz or more to give the dip some tang! 3. I'm not a big onion person, but depending on how big your green onion is, it may need a bit more. 4. The favorite way I served this is on crostini that was made from day old bread with just a little salt/pepper and a hint of granulated garlic. Second favorite- pretzel thins, so that the flavor comes through! Pros: Easy, Crowd Pleaser, Make Ahead, Transportable, attractive, Easy to Modify Cons: A little bland, as is