Post by marlaoh on Oct 23, 2002 6:16:54 GMT -6
Olive Cheese Ball
1 8-ounce package cream cheese
8 ounces blue cheese, crumbled
1/4 cup butter or margarine, softened
2/3 cup chopped pitted ripe olives, well drained (one 4-1/2-ounce can)
2 tablespoons snipped fresh chives
1/3 cup coarsely chopped walnuts or almonds, toasted
Fresh parsley (optional)
Assorted crackers or apple slices
1. Place cream cheese, blue cheese, and butter or margarine in a large bowl; let stand until room temperature. Beat cheeses and butter with electric mixer on low speed until smooth. Stir in olives and chives. Cover and chill for at least 4 hours or up to 24 hours.
2. Shape mixture into a ball; cover and chill until serving time. To serve, roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley. Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight 1-tablespoon servings).
Make-ahead tip: Prepare cheeseball, except do not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving
1 8-ounce package cream cheese
8 ounces blue cheese, crumbled
1/4 cup butter or margarine, softened
2/3 cup chopped pitted ripe olives, well drained (one 4-1/2-ounce can)
2 tablespoons snipped fresh chives
1/3 cup coarsely chopped walnuts or almonds, toasted
Fresh parsley (optional)
Assorted crackers or apple slices
1. Place cream cheese, blue cheese, and butter or margarine in a large bowl; let stand until room temperature. Beat cheeses and butter with electric mixer on low speed until smooth. Stir in olives and chives. Cover and chill for at least 4 hours or up to 24 hours.
2. Shape mixture into a ball; cover and chill until serving time. To serve, roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley. Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight 1-tablespoon servings).
Make-ahead tip: Prepare cheeseball, except do not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving