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1
/
2
cup shelled
pistachio nuts
or pecans
1 shallot, quartered
4 ounces white
Cheddar cheese, cut
in
1
/
2
-inch cubes
6 ounces Gorgonzola
or blue cheese,
crumbled
4 ounces light cream
cheese, slightly
softened, cut in
1-inch slices
1
/
4
cup (
1
/
2
stick)
margarine or
butter, slightly
softened, cut in
1
/
2
-inch slices
2 tablespoons brandy,
cognac, or cream
1 teaspoon
Worcestershire
sauce
Position multipurpose blade in work bowl. Add
nuts. Pulse 3 to 4 times, about 1 second each time,
until nuts are chopped. Set aside.
With processor running, add shallot through feed
tube. Process to finely chop, about 5 seconds,
scraping sides of bowl, if necessary. Add Cheddar
cheese. Pulse 4 to 5 times, about 2 seconds each
time, until crumbly. Add remaining ingredients.
Process until creamy, about 40 seconds, scraping
sides of bowl after 20 seconds, if necessary.
Spread nuts on waxed paper. Spoon cheese onto a
second sheet of waxed paper. Shape roughly into a
ball with a rubber scraper. (If too soft, refrigerate
1
/
2
hour.) Roll ball in nuts. Wrap. Chill overnight to
blend flavors. Serve at room temperature for
best flavor.
Yield: 2
1
/
4
cups (36 1-tablespoon servings).
Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat,
12 mg chol, 113 mg sod.
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GORGONZOLA CHEESE BALL