1 cup (4 ounces) crumbled blue cheese
8 ounces light cream cheese, softened
1 tablespoon lowfat buttermilk
1/4 teaspoon black pepper
1/4 cup minced parsley
2 1/2 tablespoons chopped walnuts
3 tablespoons minced dates
1 minced shallot
1/2 teaspoon lemon zest
1/4 teaspoon salt
1. Place first 3 ingredients in large bowl. Beat with mixer at medium speed for 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt and pepper. Beat at medium speed until well blended.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball using spatula. Wrap in plastic wrap and chill overnight.
3. Combine parsley and walnuts in a shallow dish. Unwrap and gently roll the cheese ball in nut mixture, Place on serving plate. Serve immediately or refrigerate until serving.
Yield: 14 servings
Cooking Light, November 2010
I made this one for a Thanksgiving appetizer and everyone loved it. The dates add a nice holiday flavor and the nuts give it a nice texture. The cream cheese and dates cut the funkiness of the blue cheese for a well-rounded flavor.