Yields: 4 Prep Time: 0:15 Total Time: 4:15 Ingredients 12 oz. sharp Cheddar cheese 1 brick light cream cheese (Neufchâtel) 2 tbsp. milk 2 oz. blue cheese 1/4 c. walnuts Chopped parsley or pimiento Directions

  1. Process half the Cheddar (1 1/2 cups), 1 chunk Neufchâtel and 1 tablespoon milk in a food processor until smooth. Scrape into a medium-size bowl. Repeat with remaining Cheddar, another chunk Neufchâtel, and remaining milk.
  2. In a small bowl, mix remaining 2 chunks Neufchâtel, the blue cheese, and walnuts until blended.
  3. Line four 6-ounce custard cups or crocks with plastic wrap, letting wrap hang over sides. Pack half the Cheddar mixture, evenly divided, into the cups. Top with blue-cheese mixture, then remaining Cheddar mixture. Cover with overhanging wrap.
  4. Refrigerate until firm, at least 4 hours or up to 2 weeks. To unmold, unwrap and turn out on serving plate; remove wrap. Garnish with parsley or pimiento.
  5. Refrigerator, 2 weeks.
  6. Serve with crackers.

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