California Monterey Jack and Blue Cheese Log |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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I love blue cheese so when I spotted this recipe in the Daily Herald I knew I had to try it. I wasn't disappointed, it's delicious! Cook time is chilling time. Ingredients:
6 ounces cream cheese, softened |
2 -3 cloves garlic, finely chopped |
1/4 teaspoon salt |
1/8-1/4 teaspoon cayenne pepper |
8 ounces grated monterey jack cheese (2 cups) |
8 ounces crumbled blue cheese (2 cups) |
1/2 cup chopped walnuts |
2/3 cup coarsely crushed rye crackers |
Directions:
1. In a large bowl, or in a food processor, combine the cream cheese, garlic, salt and cayenne; beat or process until blended and smooth; add the Monterey Jack and blue cheeses and walnuts and beat vigorously until the ingredients are evenly mixed- if you're using a food processor, be care to not overmix, the cheese should keep some of its texture; at this point, refrigerate the mixture for 2 hours.
2. Spread the rye cracker crumbs on a large plate or sheet of waxed paper; dampen your hands with water to keep the cheese mixture from sticking to them; divide the cheese mixture in half, then pat and press each half into a log about 3 inches across; don't worry about keeping the shape perfect.
3. Roll each log in the cracker crumbs, pressing gently so the crackers stick; wrap each cheese log separately in plastic wrap and chill until serving time.
4. Serve with crackers, breadsticks or bagel chips.
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