Date & Blue Cheese Ball

Name: Date & Blue Cheese Ball
Ingredients: 8 oz (225g) of low-fat cream cheese (bar style), at room temperature; 1 cup (115g) crumbled blue cheese , at room temperature; 1 tbsp reduced-fat buttermilk; 3 tbsp minced medjool dates (5 or 6 pitted dates ); 1 tbsp minced shallots; 1 tsp grated lemon zest; ¼ tsp kosher or sea salt; ¼ tsp freshly ground pepper; 2 tbsp minced fresh flat-leaf parsley; 2½ tbsp finely chopped toasted walnuts (see Notes); Crostini, baked pita chips, baked bagel chips, marbled rye toasts, celery and carrot sticks

Chef

Diane Morgan

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Cookbook

Skinny Dips

Published by Chronicle

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This image courtesy of Sheri Giblin

Cheese balls were all the rage in the 1970s, an easy, tasty, fab party food for any occasion. What’s old is now retro-chic—this lightened-up cheese ball seduces with the sweetness of dates, the savory bite of blue cheese, a hint of shallot, and a teasing whiff of lemon zest.

NotesDip Do-Ahead: The cheese ball can be prepared up to 2 days in advance. Cover and refrigerate.

Toasting Nuts and Seeds:

Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews, and pumpkin seeds brings out their fullest, richest flavor. Place the nuts or seeds in a single layer on a rimmed baking sheet/tray and bake in a preheated 350°F/180°C/gas 4, oven until lightly browned. 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Place in a single layer on a microwave-safe plate, and microwave on high power for 2 to 3 minutes, or until lightly browned, stirring once or twice while they are toasting. Watch carefully that they don’t burn.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party, game day

Recipe Coursehors d'oeuvre, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Taste and Texturecreamy, herby, nutty, sweet, tangy

Type of Dishdip/spread

Ingredients

8 oz (225g) of low-fat cream cheese (bar style), at room temperature
1 cup (115g) crumbled blue cheese, at room temperature
1 tbsp reduced-fat buttermilk
3 tbsp minced medjool dates (5 or 6 pitted dates)
1 tbsp minced shallots
1 tsp grated lemon zest
¼ tsp kosher or sea salt
¼ tsp freshly ground pepper
2 tbsp minced fresh flat-leaf parsley
2½ tbsp finely chopped toasted walnuts (see Notes)
Crostini, baked pita chips, baked bagel chips, marbled rye toasts, celery and carrot sticks

Instructions

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.
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/film and refrigerate until well chilied, at least 2 hours or overnight.
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.