Description
In this mix, dates add a touch of sweetness to balance the sharpness of blue cheese. Lemon zest brightens it up, and just a touch of fresh onion and garlic powder make a savory addition. The cheese is rolled in a mixture of fresh parsley and toasted walnuts, which add both a fresh bite as well as a nutty crunch. Just a heads-up, I’ve also made this with toasted pecans (instead of walnuts) and everyone enjoyed it that way too.
Ingredients
- 4 ounces, weight Crumbled Blue Cheese (4 Ounces Is About 1 Cup)
- 1 Tablespoon Nonfat Buttermilk
- 8 ounces, weight 1/3 Less Fat Cream Cheese, Softened
- 3 Tablespoons Minced Pitted Medjool Dates (3 Tablespoons Is 2 To 3 Dates)
- 1 Tablespoon Minced Sweet Onion
- ½ teaspoons Fresh Lemon Zest
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- ¼ cups Minced Fresh Flat-leaf Parsley
- 2-½ Tablespoons Finely Chopped Walnuts, Toasted
Preparation
Lightly spray the bowl of a food processor with cooking spray (to help prevent the dates from sticking). Combine all ingredients except the parsley and walnuts in the prepared food processor bowl. Process until combined (it doesn’t have to be completely smooth).
Line a small-medium bowl with plastic wrap. Pour the cheese mixture into the plastic wrap-lined bowl. Then wrap it in the plastic to form a ball. Refrigerate until chilled, overnight in the fridge or about 1 hour in the freezer.
Combine the parsley and walnuts in a shallow dish. Unwrap the cheese ball and gently roll it in the parsley/nut mixture, coating well. Set it on a serving tray. Serve immediately along with crackers or bread, or cover and refrigerate until ready to serve.
Adapted slightly from Cooking Light.
