A cheese ball is always a hit at any party.

Ingredients

2 Ounces Pancetta, finely chopped

1 1/2 Cups Grated Extra Sharp Cheese

4-Ounces Cream Cheese, Room Temperature

2 Tablespoones Unsalted Butter at Room Temperature

2 Scallions, Thinly Sliced

2 Tablespoons Fresh Ground Black Pepper

2 Teaspoons Worcestershire Sauce

Kosher Salt to taste (remember the cheese has salt in it too)

5-7 Cloves of Garlic Thinly Sliced

1/4 Cup Olive Oil (may need more)

3 Shallots Thinly Sliced

1 – 2 Teaspoons Poppy Seed

1 – 2 Teaspoons Sesame Seeds, Toasted

Directions

Step 1: Cook pancetta in a nonstice skillet over medium heat stirring often until browned and crisp.  Drain on paper towels and let cool.

Step 2: Process cheddar and cream cheese with butter in a food processor until smooth.  Pulse in scallion, pepper, Worcestershire sauce and pancettta.  Taste and add salt if needed.  Place mixture in a plastice wrap-lined bowl.  Gather plastic around cheese and shape in a ball.  Chill for 3-12 hours.

Step 3: Just before serving, cook garlic in oil in a small pan over medium heat.  Stirring ofter and continue to cook until golden brown.  About 3-minutes.  Drain garlic on paper towels.  Add shallots to the pan and cook until golden brown.  Drain on paper towels.  Discard oil.  Mix garlic and shallots in a medium bowl.  roll cheese ball in minture to coat.  Sprinkle with poppy and toasted sesame seeds, pressing lightly to adhear.  Serve with crackers and baby carrots.