Date & Blue Cheese Ball

Ingredients for Date & Blue Cheese Ball

• 230g /225 g of low-fat cream cheese (bar style), at room temperature

• 120g /115 g crumbled blue cheese, at room temperature

• 1 tablespoon reduced-fat buttermilk

• 3 tablespoons minced Medjool dates (5 to 6 pitted dates)

• 1 tablespoon minced shallots

• 1 teaspoon grated lemon zest

• 1/4 teaspoons kosher or sea salt

• 1/4 teaspoons freshly ground pepper

• 2 tablespoons minced fresh flat-leaf parsley

• 2 1/2 tablespoons finely chopped toasted walnuts

• Crostini, Baked Pita Chips, Baked Bagel Chips, Marbled Rye Toasts, celery and carrot sticks

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined.

2. Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.

3. In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve.

Avvertenza

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