Recipe: Roquefort Ball

Cookbook

Roquefort Ball

Makes about 6 servings

This is one of my favorite cheese spreads. The sharp combination of blue cheese and walnuts is equally good on bread, piped onto pears, or stuffed into cherry tomatoes or mushroom caps.

1 package (8 ounces) cream cheese, at room temperature
4 ounces crumbled Roquefort cheese
2 tablespoons heavy cream
1/2 cup finely chopped walnuts
1/4 cup plump raisins

1. Place the cream cheese, Roquefort, and cream in a food processor. Pulse, using on/off turns, until thoroughly combined, and transfer to a bowl. Stir in 1/4 cup of the nuts. Shape into a ball, wrap, and refrigerate at least 3 hours, until firm.

2. Combine the remaining nuts and the raisins. Roll the cheese ball in the mixture, lightly pressing to adhere. Serve at room temperature.

A Roquefort Ball is a versatile spread. Here are some interesting uses:

Spread on tart apple slices.
Spread on crostini, bagel chips, or bruschetta.
Spoon into cherry tomatoes or mushroom caps.
Broil until golden, about 5 minutes.
Spread on cucumber slices.
Spread a thin layer on thinly sliced smoked turkey Top with a thin strip of roasted pepper. Roll and secure with a toothpick.

From:
A Little Something
By Susan Epstein
William Morrow & Company, Inc.
Soft cover $ 15.00
ISBN: 0-688-15572-3
Information provided by the publisher.