| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizer | 6 | Servings | |
INGREDIENTS
| 1 | lb | Gorganzola or Bleu cheese |
| 1 | lb | Ricotta cheese |
| 2 | Cloves garlic; chopped | |
| 1 | c | Chopped walnuts |
| 4 | Fresh sage leaves | |
| Salt to taste | ||
| Cheese cloth |
INSTRUCTIONS
Date: 14 Mar 1996 21:41 GMT From: Mark Alexander <mark@alexr.co.uk> 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! MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #75 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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