| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cheese/eggs, Spreads, Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | lb | Gorganzola or Bleu Cheese |
| 1 | lb | Ricotta cheese |
| 2 | Cloves chopped garlic | |
| 1 | c | Chopped walnuts |
| 4 | Fresh sage leaves |
INSTRUCTIONS
salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth - put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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