| 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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