Courtesy of NYT Cooking. This is easy and a real crowd pleaser. I have adapted this recipe.

Ingredients:

4 tablespoons good-quality salted butter

1 cup shredded sharp cheddar cheese

3 ounces fresh goat cheese

4 ounces cream cheese

1 heaping tablespoon finely chopped scallions

¼ teaspoon cayenne

¼ teaspoon Worcestershire sauce

1 tablespoon lemon juice

1/2 to 1 cup chopped, salted roasted pecans

Directions:

• Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.

• Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.

• Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.

• Roll the cheese ball in the pecans. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.

• Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.