Cook the Book: Cheese Ball with Cumin, Mint, and Pistachios

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup celery stalks with leaves finely sliced
• 8 servings round buttery crackers plain very thin for serving
• 8 ounces cream cheese at room temperature
• 1 teaspoon ground cumin toasted
• 4 ounces goat cheese fresh at room temperature
• 1 teaspoon ground coriander toasted
• 1 teaspoon juice of lemon fresh
• 1  lemon zest grated
• 0.3 cup mint leaves chopped
• 0.5 cup pecorino cheese freshly grated
• 0.3 cup pistachios salted
• 8 servings sea salt 

Equipment

• bowl
• plastic wrap
• wooden spoon
• spatula

Directions

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.
4. Place the ball on a serving plate, cover with plastic wrap, and chill until ready to serve (or for up to 2 days).
5. Half an hour before serving, unwrap the cheese ball and let it come to room temperature.
6. Serve with crackers.