Blue Cheese Ball

By polloazul

Ingredients

• 1 package cream cheese, full fat, at room temperature
• 4 oz blue cheese, at room temperature
• 1 small shallot, peeled, minced, I used a micro-plane
• 1 small meyer lemon, zested – you will only use the zest, use the juice from lemon in your next salad dressing
• 1 teaspoon black pepper
• pecans, handful, toasted
• italian parsley, handful

Preparation

Step 1

In a food processor combine all ingredients except pecans and parsley. Mix well. Using a spatula, spoon the mixture onto a large piece of wax paper and form into a ball. I bring the corners of the wax paper up to the middle and give a gentle twist to keep the cheese mixture as a ball. Put in the refrigerator for 24 hours. Before serving, mince the pecans and parsley in a food processor; scatter on a cutting board and gently roll the cheese ball in the mixture. Serve. Eat.