Date & Blue Cheese Ball
11 ingredients
3 steps
Ingredients
- 8 oz/225 g of low-fat cream cheese (bar style), at room temperature
- 1 cup/115 g crumbled blue cheese, at room temperature
- 1 tbsp reduced-fat buttermilk
- 3 tbsp minced Medjool dates (5 to 6 pitted dates)
- 1 tbsp minced shallots
- 1 tsp grated lemon zest
- 1/4 tsp kosher or sea salt
- 1/4 tsp freshly ground pepper
- 2 tbsp minced fresh flat-leaf parsley
- 2 1/2 tbsp finely chopped toasted walnuts
- Crostini, Baked Pita Chips, Baked Bagel Chips, Marbled Rye Toasts, celery and carrot sticks
Directions
-
11. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined.
-
22. Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.
-
33. In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve.
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