I made this to take to Christmas dinner. Everyone loved it. I used more dates than the recipe called for and was glad I did. I discovered by error that choosing a blue cheese that is more cream colored than blue would be best otherwise the ball itself turns out grey. This is slightly covered up by the coating and doesn't impact the taste, but it does look a little odd. All of that said, everyone seemed to like it and I would make this again.
Date, Walnut, and Blue Cheese Ball
Photo: Jonny Valiant; Styling: Deborah Williams
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Amount per serving
- Calories: 78
- Fat: 4.8g
- Saturated fat: 2.6g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.7g
- Protein: 4.2g
- Carbohydrate: 5.3g
- Fiber: 0.5g
- Cholesterol: 12mg
- Iron: 0.2mg
- Sodium: 229mg
- Calcium: 74mg
- 1 cup (4 ounces) crumbled blue cheese
- 1 tablespoon nonfat buttermilk
- 5 ounces fat-free cream cheese, softened
- 3 ounces 1/3-less-fat cream cheese, softened
- 3 tablespoons minced pitted Medjool dates (2 to 3 dates)
- 1 tablespoon minced shallots
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup minced fresh flat-leaf parsley
- 2 1/2 tablespoons finely chopped walnuts, toasted
- 1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 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.
- 2. 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.
- 3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.
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