Sunday, September 15, 2013

Roquefort Cheeseball

Day 47

For your next get together, or as a delicious topping for grilled burgers, try this unbeatable Roquefort Cheeseball. It is easy, zesty, and very versatile! With football season under way, this is an excellent appetizer for company, and it only takes a few minutes to prepare. 

Copyright, Doug Kapustin Photography, 2013
Roquefort Cheeseball

1- 8 oz. package cream cheese, slightly softened
1 cup shredded sharp cheddar cheese
1 cup crumbled Roquefort (or bleu) cheese
1 tsp. Worcestershire sauce
¼ cup finely diced green onion
½ cup crisply fried, drained and crumbled bacon (or fried pancetta)
2 tsp. buffalo wing sauce
1 cup chopped pecans, toasted*
Paprika for garnish

In a large mixing bowl, combine cream cheese, Roquefort cheese, and cheddar cheese. Using a mixer with a paddle attachment is an option, although clean hands really work best. Add Worcestershire sauce, green onion, bacon, and buffalo wing sauce. Mix well to incorporate fully. 

Form into ball or log, then roll in paprika and toasted pecans to thoroughly coat. Cover in plastic wrap and refrigerate for at least four hours to allow flavors to mingle and for cheeseball to become firm. 

Serve with crackers or as a topping for burgers. 

*To toast pecans, heat oven to 350 degrees, then place pecans on a baking sheet. Toast for about 5 minutes or until pecans appear a richer brown and aromatic. Watch carefully so as not to scorch. 

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