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Monterey Jack and Blue Cheese Balls

Source of Recipe


California Milk Advisory Board






List of Ingredients



• 6 ounces cream cheese (3/4 cup)
  
• 2 cloves garlic, peeled and finely chopped
  
• 1/4 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 8 ounces grated Monterey jack cheese (2 cups)
  
• 8 ounces crumbled blue cheese (1 cup)
  
• 1/2 cup chopped walnuts
  
• 2/3 cup coarsely crushed rye crackers
  






Instructions



1. In a large bowl, or in a food processor, combine the cream cheese, garlic, salt and cayenne pepper. Beat or process until blended and smooth.
   
   
2. Add the jack and blue cheeses and walnuts, and beat vigorously until the ingredients are evenly mixed. If using a food processor, take care not to overmix or the cheeses will lose their texture. Chilling is not essential, but the mixture will be easier to shape if refrigerated for 2 to 3 hours.
   
   
3. Spread the rye cracker crumbs on a large plate or sheet of wax paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Divide the cheese mixture in half, then pat and press each half into a ball about 3 inches across. Roll each ball in the cracker crumbs, pressing gently so the crackers stick. Wrap each ball separately in plastic wrap and chill until serving time.
   
   Serve with crostini.
   
   Makes 2 cheese balls,
   10 servings each.