Robust Cheddar, Feta & Walnut Cheese Log
Serve this attractive cheese ball at cocktail parties and holiday
bashes. Spread on celery sticks, crackers or pepperoni slices.
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Serves: 12
Prep. time: 30 minutes
Cooking time: none
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8 ounces Cheddar cheese, grated (2 cups)8 ounces cream cheese, ( 1 cup)4
ounces (about 3/4 cup) crumbled feta cheese2 garlic cloves, minced1/4
teaspoon salt1/4 teaspoon hot pepper sauce1 cup chopped walnuts2
tablespoons capers, drained2 tablespoons bottled roasted red peppers,
chopped and peeled (or 2 tablespoons chopped pimento)2 tablespoons gin,
or vodka, optionalpinch cayenne pepper
Combine the Cheddar cheese, cream cheese, feta cheese, garlic, salt and
pepper sauce and mix until blended and smooth. Add 1/2 cup of the
walnuts, the capers, the red pepper or pimento, and gin or vodka.
Continue to mix until the ingredients are incorporated and evenly
blended. The mixture will be easier to shape if it is refrigerated at
this point for 2-3 hours before forming.
Add a pinch of cayenne pepper to the remaining 1/2 cup of walnuts and
toss to coat. Spread the nuts on a sheet of waxed paper.
With damp hands,divide the mixture in half. Pat and press each half into
a log about 5 inches long or into a ball about 3 inches across and 2
inches wide; don't worry about keeping the shape perfect.
If desired, roll each log or ball in the nuts, patting the coating in
firmly. Wrap in plastic wrap and chill until serving. Makes 2 cheese
balls or cheese logs.
Variation: Feta and Fontina Walnut Cheese Ball. Omit the Cheddar and
cream cheeses and substitute 8 ounces (2 cups) grated California Fontina
cheese and 4 ounces (1 cup) grated California Mozzarella cheese. Combine
with the feta cheese and other ingredients as directed above. If
desired, roll the balls or logs in a mixture of 1/4 cup chopped parsley
and 1/4 cup dry bread crumbs or rye cracker crumbs.
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Every time we love, every time we give, it's Christmas
~Angelique
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