This week's challenge for the Food Matters Project was chosen by Jess of Cheese Please . Naturally, caseophile that she is, she picked a cheesy recipe, Bittman's Cheese-Nut Balls. Here's her post: Cheddar Cheese and Almond Nut Ball . 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. Roasted Figs 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. Cheese Ball 1/2 C ground almonds juice from 1 lemon freshly ground salt and pepper to taste 1/4 C grated
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