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 almondsjuice 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.
ok, the addition of roasted figs sounds so good! and then you top with raw honey and it takes it even further. lovely.
ReplyDeleteAmazing combination!
ReplyDeleteOh how I love figs... and the cheese and honey combo is just divine!
ReplyDeleteI've never tried roasting figs before. I was thinking this would also be a yummy stuffing for figs. Thanks for posting the instructions - that sounds easy enough!
ReplyDeleteRoasted figs are delicious, especially with cheese and nuts!
ReplyDelete