Found this in a magazine…lost it…found it again on epicurious! Remember to give yourself enough time to chill the cheese ball – enjoy!
Date and Blue Cheese Ball
1 package (250 g/8 oz) cream cheese, room temperature
1 cup blue cheese (I used 142 g), room temperature
1 T. buttermilk (I used milk with a drop of lemon juice)
6 Medjool dates, pitted and chopped
1 T. minced shallot
1 t. lemon zest
1/4 t. EACH kosher salt AND freshly ground pepper
For rolling – 2 T. EACH chopped fresh parsley AND finely chopped toasted walnuts
Using your mixer, beat together the cream cheese, blue cheese and buttermilk until smooth and creamy, then add in the dates, shallot, zest, salt and pepper and beat again until well combined. Use a spatula and attempt to form it into a ball in the bowl, then transfer the ‘ball’ to a large sheet of plastic wrap, and use the wrap to form a better ball, and then to wrap it up. Chill for a few hours or overnight.
When you’re ready to serve, sprinkle the parsley and walnuts on a plate and roll the cheese ball in the mix to coat it. We enjoyed ours with celery, carrot sticks and triscuits, but I think that apple slices would also be tasty!
- Category: Appetizers, Make-ahead