My brother graduated from ASU this week and we threw him a graduation party. Because I love cooking, I decided to cater his party. I saw this recipe on Foodgawker.com (my favorite recipe website) and decided to make it because I wanted to challenge myself. This cheese ball was a HIT! Everyone loved it! This was a huge cheese ball and I definitely thought we would have a least half leftover. I was so wrong! There was maybe a quarter left after the party. I was glowing with happiness from all the compliments I received.
If you're throwing a party, you should definitely make it! Or if you like cheese balls, half or quarter the recipe and make it for yourself!
Isn't is beautiful?
Sun-Dried Tomato & Spinach Cheese Ball
Ingredients
4 8 oz. Reduced Fat Cream Cheese packages
1 1/2 cups Grated Parmesan Cheese
3/4 cup Bleu Cheese (the original recipe called for feta but you can choose)
2 garlic cloves
1 cup frozen spinach, thawed & squeezed dry
1 cup chopped sun-dried tomatoes packed in oil
1 cup toasted pine nuts
1/2 cup sun-dried tomato pesto (or basil pesto)
Directions
1. In a large bowl, beat together the cream cheese, parmesan and bleu cheese. Divide into thirds. Add spinach to one-third of the mixture.
2. Line an 8 inch bowl with plastic wrap. Spread one-third of the cheese mixture in the bottom of the bowl. Place half of the sun-dried tomatoes on top. Spread the cheese and spinach mixture over the tomatoes. Top that with the rest of the tomatoes. Spread the last third of the cheese mixture on top.
3. Cover the top with plastic wrap and refrigerate for at least an hour.
4. Remove from the fridge and invert the cheese ball onto a platter. Press the toasted pine nuts onto the side of the cheese ball. Spread the pesto over the top.
To serve, I sliced a french loaf and toasted the slices in the oven at 350 degrees for 4 minutes on each side. Enjoy!
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