Bittman writes that "cheese balls take well to additions, like olives, fresh chiles, cranberries, dried fruit...." Done.
While I opted to stick with his parmesan and gorgonzola combination, I added roasted figs for some extra flavor. Then I drizzled the ball with some raw, local honey and served it all with some multi-grain baguette slices. It was the perfect start to our Sunday feast.
Destem and halve your figs. Lay them on a baking stone and sprinkle them with some organic granulated sugar. Bake in a 350 degree oven until the figs are softened and caramelized. Let cool.
1/2 C ground almonds
juice from 1 lemon
freshly ground salt and pepper to taste
1/4 C grated parmesan
1/2 C crumbled gorgonzola
1 C roasted figs, chopped
I don't have a food processor, so I just mashed everything together in a mixing bowl. Then I shaped the mixture into 4 small discs and refrigerated them to firm. As I mentioned above, I served these with a drizzle of raw honey and some multi-grain baguette slices.
Delicious! Great pick, Jess.
And click here to see what all the other Food Matters Project bloggers made...and look in the comments section.