Cheese platter "Football" with cold cuts

Ingredients:

Cheese ball

• 170 g chopped pecans
• 12 strips of bacon
• 700 g of cream cheese at room temperature
• 170 g soft yellow cheddar, grated (about 1.5 cups)
• 170 gr. smoked gouda, grated (about 1.5 tbsp.)
• 1 tbsp Worcestershire sauce
• 2 tsp hot sauce
• 1 tsp ground cumin
• 4 green onions, finely chopped
• 1 mozzarella stick

Board

• 700 g of cold meats (salami, sweet or spicy soppressata, pepperoni, etc.)
• Assorted chopped green vegetables and fruits (grapes, Granny Smith apples, broccoli, green peas, green bell peppers, and cucumbers)
• Square and round crackers
• Ready ranch dressing
• Ready blue cheese dressing
• Special equipment: large wooden cutting board; 4 small bowls

Preparation:

1. Preheat oven to 350°F (175°C). Place the pecans on a baking sheet and bake for 5–6 minutes. Set aside to cool.
2. Cheese ball:
   
   Cook the bacon, in batches if needed, in a large skillet over medium-high heat until crisp, about 6 minutes. Transfer to paper towels to drain. Chop the bacon into small pieces. Combine the cream cheese, cheddar, smoked Gouda, Worcestershire sauce, hot sauce, and cumin in a food processor and pulse until smooth. Add the green onions, 1/2 cup chopped pecans, and 1/2 cup chopped bacon. Stir to combine.
3. Combine the remaining bacon and pecans in a medium bowl. Form the cheese ball into a football shape in the center of a large serving board. Sprinkle the nut-bacon mixture evenly over the top and sides, pressing down to adhere. Brush off any excess. Separate the mozzarella into strands and decorate the ball with lacing. Refrigerate for about 2 hours to set the cheese ball.
4. Assembly:
   
   Quarter the deli meats and arrange them along the edge of the board. Arrange 4 small bowls in the four corners of the board. Fill the space around the cheese ball with vegetables and fruit. Arrange crackers in rows along the meats. Fill the bowls with blue cheese dressing and ranch dressing.