Brandy Cheeseball
4 oz. Bleu Cheese, softened, crumbled
8 oz. Cream Cheese, softened
2 Tablesp. Fresh Parsley, chopped
2 Tablesp. Brandy or Cognac
2 Medium Shallots, finely chopped
1 Clove Garlic, finely chopped
1/3 Cup Sesame Seeds, toasted (or may substitute crushed pecans)
Beat together Bleu cheese, Cream cheese, Parsley, Garlic, Shallots, and Brandy until smooth. Cover and refrigerate about six hours or until firm. Just before serving, shape into ball, roll in sesame seeds or nuts. Garnish with chopped parsley. Serve with crudite or crackers.
Music To Listen To While Enjoying This Recipe: Make your own CD’s featuring …