Sa­vory Cheese Ball

Blue cheese pro­vides the tang and olives give a salti­ness to this creamy cheese ball. Let the cheese ball stand at room tem­per­a­ture for 20 min­utes be­fore serv­ing

Country Woman - - LET’S EAT - —JAN STAWARA HOWELL, MI

PREP: 15 MIN. + CHILL­ING MAKES: 2 CUPS

1 pkg. (8 oz.) cream cheese, soft­ened 1 cup crum­bled blue cheese ¹₄ cup but­ter, soft­ened 1 can (4¹ ₄ oz.) chopped ripe olives

1 Tbsp. minced chives ¹₄ cup chopped wal­nuts 1 broc­coli stem

As­sorted crack­ers

1. In a large bowl, beat the cream cheese, blue cheese and but­ter un­til smooth. Stir in olives and chives. Cover and re­frig­er­ate for at least 1 hour.

2. Shape the cheese mix­ture into a ball; roll in wal­nuts. Wrap and re­frig­er­ate for at least 1 hour. Serve with crack­ers.

TO MAKE PUMP­KIN SHAPE Score ver­ti­cal lines on ball us­ing a knife; in­sert a broc­coli stem into the top. 2 TBSP. 120 cal., 12g fat (6g sat. fat), 28mg chol., 227mg sod., 1g carb. (0 su­gars, 0 fiber), 3g pro.

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