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Blue Cheese & Shallot Bread


BLUE CHEESE-SHALLOT BUTTER

Make and share this Blue Cheese-Shallot Butter recipe from Food.com.

Recipe From food.com

Provided by Nimz_

Time 1h10m

Yield 4-6 serving(s)

Steps:

  • Combine the butter, shallots, blue cheese, parsley and 1/4 tsp salt and 1/8 tsp ground pepper.
  • Blend until creamy and well mixed.
  • Turn out onto a sheet of waxed paper and form into a small log, about 1 inch in diameter.
  • Cover and refrigerate until slightly firm, about 1 hour.


Blue Cheese-Shallot Butter image

Number Of Ingredients: 5

Ingredients:

  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons chopped shallots
  • 2 tablespoons crumbled creamy blue cheese
  • 2 teaspoons chopped fresh parsley
  • salt & fresh ground pepper


DATE, WALNUT AND BLUE CHEESE BALL

A Cooking Light Magazine recipe. Serve with crackers, bread or veggies. Prep time does not include overnight chill time.

Recipe From food.com

Provided by DailyInspiration

Time 15m

Yield 14 serving(s)

Steps:

  • Place first 4 ingredients in a large bowl; beat with a 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, scraping sides of bowl as necessary.
  • Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball; using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.
  • Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll ball in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.


Date, Walnut and Blue Cheese Ball image

Number Of Ingredients: 11

Ingredients:

  • 1 cup blue cheese, crumbled
  • 1 tablespoon fat-free buttermilk
  • 5 ounces fat free cream cheese, softened
  • 3 ounces cream cheese, softened (1/3 less fat)
  • 3 tablespoons medjool dates, minced
  • 1 tablespoon shallot, minced
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh flat-leaf parsley, minced
  • 2 1/2 tablespoons toasted walnuts, finely chopped


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