If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Cook pancetta in a medium skillet over medium heat, stirring often, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool.
Step 2
Process cheddar, cream cheese, and butter in a food processor until smooth. Pulse in scallion, pepper, Worcestershire sauce, and pancetta; season with salt. Scrape mixture into a small plastic wrap–lined bowl; gather plastic around cheese, using your hands to shape into a ball. Chill until firm, 3–12 hours.
Step 3
Just before serving, cook garlic in oil in a small saucepan over medium heat, stirring often, until golden brown, about 3 minutes. Drain on paper towels.
Step 4
Add shallots to saucepan and cook, stirring often, until golden brown and crisp, 5–8 minutes. Drain on paper towels; let cool. Discard oil. Mix garlic and shallots in a medium bowl. Roll cheese ball in mixture to coat. Sprinkle with poppy seed and sesame seeds, pressing lightly to adhere. Serve with crackers.
