MINIATURE BLUE CHEESE BALLS WITH FRUIT
MINIATURE BLUE CHEESE BALLS WITH FRUIT
Serves 30.
Note: If a nonalcoholic mixture is preferred, substitute sherry extract; start with 1/4 teaspoon and add to taste. This mixture can be used to top stewed dried plums (prunes) and Medjool dates.
30 dried apricots
4 tsp. vanilla extract
2/3 c. coarsely chopped pecans
4 oz. cream cheese, cut in chunks and at room temperature
3 oz. (3/4 c. ) blue cheese, crumbled
1 tbsp. brandy (see Note)
1/2 tbsp. grated yellow onion
Directions
Place the apricots in a sauce pan. Add water barely to cover. Stir in vanilla. Bring the apricots to a boil, uncovered, and simmer until tender, 1 to 4 minutes, depending on the dryness of the apricots. Test with a fork. The apricots should be tender, but not limp. Drain and dry well.
Preheat the oven to 375 degrees. Spread the pecans on a baking sheet. Toast the pecans for 4 to 5 minutes, until aromatic. Stir after 2 minutes and watch so the nuts do not scorch. Remove and pour pecans on waxed paper to cool. Whirl the pecans in a blender or food processor until very fine. Set aside.
Place the cream cheese, blue cheese and brandy in the bowl of a food processor. Pulse until all ingredients are well blended. Add the onion and pulse briefly to incorporate. (You can also blend the mixture in the bowl of an electric mixer.) Remove mixture to a bowl and refrigerate at least 2 hours.
Remove cheese mixture from refrigerator. Form miniature balls and dip tops in pecans. Place each on an apricot, nut side up. Repeat until all mixture is used.
SAVORY ITALIAN-STYLE CHEESE BALL WITH ASIAGO AND FONTINA
Serves 25 to 30.
From the Wisconsin Milk Marketing Board.
3/4 c. pine nuts
8 oz. (2 c.) asiago cheese, shredded
2 oz. (1/2 c.) fontina cheese, shredded
1 tbsp. Parmesan cheese, shredded or grated
4 oz. cream cheese, cut in chunks and at room temperature
2 tbsp. prepared, refrigerated basil pesto
2 tbsp. half-and-half, if needed
1/4 c. marinated, sun-dried tomatoes, diced and dried well
Fresh basil and slivers of sun-dried tomatoes, for garnish
Directions
Preheat oven to 375 degrees. Spread pine nuts on a baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool.
Place asiago, fontina, Parmesan and cream cheese in bowl of food processor. Process until well blended. Add pesto (drain first if the pesto is runny). Pulse to incorporate. If the mixture is too stiff, add half-and-half to desired consistency. Remove mixture to a bowl and stir or work in tomatoes with hands.
Refrigerate for at least an hour. Shape into ball. Roll ball in pine nuts, pushing nuts into ball, if necessary. Garnish with fresh basil and slivers of sun-dried tomatoes, if desired. Serve with crusty bread, Italian breadsticks or crostini crackers.
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