Creamy Horseradish Stuffed Cheese

Number of Servings: 6

1 red wax coated Edam cheese round (whole)
1 Tbsp. horseradish
1 (8-oz.) block cream cheese
¼ C. mayonnaise
½ C. toasted pecans (reserved ¼ C. for garnish)
Ground sea salt or kosher salt, garlic and pepper to taste

Cut a circle from the top of the Edam cheese (approximately 1 ½”). Scoop out the center of the cheese, leaving the red coating and about ¼” of the cheese shell. Place Edam cheese and next 3 ingredients in a food processor. Process briefly until smooth. Stir in ¼ C. toasted pecans. Add salt, pepper and garlic to taste. Place in a bowl and refrigerate 4 to 8 hours to allow flavors to meld. Place the mixture into the shell and add the remaining ¼ C. pecans. Serve with cocktail crackers, tiny toast and/or veggies. If it seems too thick, add 1 or 2 Tbsp. of sherry or dry wine.