1 package (5 oz) crumbled Gorgonzola cheese, softened
2 tablespoons honey
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 cup sweetened dried cranberries, chopped
1/2 cup chopped pecans, toasted
2 teaspoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup chopped fresh parsley
Assorted crackers, if desired
In medium bowl, beat cream cheese, Gorgonzola cheese, honey, red pepper and salt with electric mixer on low speed 1 to 2 minutes or until mixed and fluffy. Stir in cranberries and pecans. Cover and refrigerate at least 2 hours until firm enough to shape into a ball. Just before shaping, melt butter in 8-inch skillet over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until golden brown; transfer to medium bowl. Let stand 5 minutes. Stir in parsley. Shape cheese mixture into 1 large ball. Roll in toasted bread crumb mixture; place on serving plate. Serve with crackers.