Walnuts and cheese are
an ever-popular entertaining duo. Use a food processor to speed
preparation. Serve with assorted crackers, melba toast or celery
sticks.
California Walnut
Cheese Ball
3 cups shredded old white Cheddar cheese
1/2 cup butter, softened
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh chives, finely chopped
1 tablespoon port or sherry, optional
1/2 to 3/4 cup toasted* California Walnut pieces
- In food processor, combine all ingredients
except walnuts. Pulse until mixture is smooth. Remove to medium
bowl; cover and chill until slightly firm.
- Shape into a 5-inch ball or roll into
7 x 2-inch log.
- Roll in toasted walnuts to coat evenly.
Wrap in plastic wrap; chill until firm.
- Allow to warm at room temperature for
30 minutes before serving. May be kept in refrigerator for up
to 5 days.
Makes one ball or log.
*Toasted Walnuts:
- Oven Method: Spread chopped walnuts evenly
onto a baking sheet or in a shallow pan. Bake at 350ºF (175ºC)
for 5 to 7 minutes or until lightly browned. Stir several times
for even toasting. Be sure to keep an eye on them, they burn
easily. Cool before using.
- Microwave Method: In glass pie plate spread
3/4 cup walnuts in a single layer. Microwave on HIGH 5 to 6 minutes,
stirring every 2 minutes. Cool before using.
- Skillet Method: In large, dry skillet
over medium to high heat, heat walnuts until lightly toasted,
about 1 to 2 minutes.
Recipe and photograph provided courtesy
California Walnuts.
