Ingredients:
8 oz cream cheese, softened
4-6 oz. goat cheese (chevre), softened
1 teaspoon fresh thyme leaves
1/2 cup dried Mission figs, chopped fine
My pictures are *always* out of order because I'm a techno-moron.
Obviously you blend the softened cheeses together first. You really have to give the chevre a good mashing because it's creamy yet crumbly. The cream cheese is the binder.
Add the chopped dates, fresh thyme, and salt and pepper to taste. Form into a ball, wrap in plastic wrap and put in the fridge for an hour.
In the meanwhile, toast some pecans either on the stove top or in the oven. Put them in the food processor. You'll need about 1/4 - 1/3 cup of crushed pecans. Place them in a bowl and roll the cheese ball around to evenly coat it. Wrap it up and put it back in the fridge until it's time to serve.
3 comments:
Your recipes are always just a little bit different. You seem to take a new spin on simple things to make. I really hope your book comes to fruition. This cheeseball sounds amazing! I don't know if I can find goat cheese at my local store. I'll have to look into that. If I can't is there something I can substitute?
Check the area near the deli. That's where the goat cheese usually hides out. You could make it with just the cream cheese, but it won't be as tangy.
This sounds delicious. I made cheese balls for a Oregon's Birthday Party last winter, which coincides quite nicely with Imbolc, actually ;) I have made cheddar cheese flavored one, herbed goat cheese ones and a blue cheese and peacan one with buckwheat honey over top. Talk about BIG flavors. I wrote a blog with that recipe here:
http://realfoodmyway.blogspot.com/2010/02/i-love-oregon-and-cheese.html
I never thought to add mission figs to the cheese ball... what a great idea!
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