250g packet Arnott’s Cheds with Real Pecorino Cheese Biscuits
250g block cream cheese, chopped, at room temperature
310g jar roasted red pepper strips, drained, chopped (½ cup)
1 teaspoon finely grated lemon rind
1 cup grated smoked cheddar cheese
½ cup sliced stuffed green olives
½ cup finely chopped, drained semi-dried tomatoes
¼ cup finely chopped fresh parsley
Process half the biscuits in a food processor to form fine crumbs. Remove. Reserve remaining biscuits to serve.
Process cream cheese, red pepper strips and rind in same food processor until smooth. Transfer to a bowl. Add biscuit crumbs, smoked cheese, olives and tomatoes. Season with salt and pepper. Stir to combine.
Using damp hands, roll and shape mixture into a ball. Refrigerate for 1 hour, or until firm.
Before serving, roll cheese ball in parsley, pressing on to coat. Serve with reserved biscuits.