Ingredients
Servings
2 cups grated Gruyère (about 8 oz.)
8 ounces cream cheese, room temperature
2 tablespoons dry white wine
1 tablespoon chopped fresh thyme
Kosher salt, freshly ground pepper
1 1/2 cups pumpkin seeds (pepitas) and/or sunflower seeds
Step 1
Process Gruyère, cream cheese, wine, and thyme in a food processor until smooth; season with salt and pepper. Place cheese mixture on a piece of parchment paper or plastic wrap and use paper to shape into a ball; chill until firm, about 2 hours.
Step 2
Meanwhile, preheat oven to 350°. Toast seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.
Step 3
Roll cheese ball in pumpkin and/or sunflower seeds. Let sit at room temperature 30 minutes before serving.
Step 4
DO AHEAD:Cheese ball (without seeds) can be made 2 days ahead. Keep chilled. Roll in seeds 30 minutes before serving.
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