Artisanal cheese ball
8 ounces fromage blanc or cream cheese
1 package (4 ounces) aged cheddar, finely shredded
1 package (4 ounces) crumbled blue cheese
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1 tablespoon sour cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon each: garlic powder, fresh cracked black pepper
1/8 teaspoon salt
4 green onions, thinly sliced
8 slices smoked applewood bacon, cooked, drained, diced, or 1 cup finely chopped smoked almonds
Makes about 12 servings.
1. Combine the cheeses, sour cream, Worcestershire sauce, garlic powder, pepper and salt in a food processor or bowl of a stand mixer; puree or beat with a mixer on low until mixture is smooth, about 3 minutes. Fold in the green onions; place mixture in a large bowl. Shape into a ball with a large mixing spoon; chill 1 hour.
2. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 6 minutes; drain on paper towels. Chop; set aside.
3. Gently remove cheese ball from bowl. Spread bacon bits (or almonds) on wax paper or cutting board; roll the cheese ball until evenly coated. Serve at room temperature.
Nutritional information per tablespoon: 165 calories, 78 percent of calories from fat, 14 g fat, 9 g saturated fat, 43 mg cholesterol, 1 g carbohydrates, 7 g protein, 372 mg sodium, no fiber.