Montery Jack and Blue Cheese Log

6 ounces cream cheese
2-3 garlic cloves, finely chopped
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
8 ounces grated Monterey Jack cheese
8 ounces crumbled blue cheese
1/2 cup walnuts, chopped
2/3 cup rye crackers, coarsely crushed into crumbs

In a large bowl (or food processor), combine the cream cheese, garlic,
salt and cayenne pepper. Beat or process until blended and smooth. Add
the Monterey Jack and blue cheesesand walnuts; beat vigorously until the
ingredients are evenly mixed. If using a food processor, take care not
to overmix; the cheese should retain some of its texture. While chilling
is not essential, the mixture will be easier to shape if refrigerated
for 2 to 3 hours at this point.

Spread the rye cracker crumbs on large plate or sheet of wax paper.
Dampen your hands with water to keep the cheese mixture from sticking.
Divide the cheese mixture in half, then pat and press each half into a
log about 3 inches across; don't worry about creating the perfect shape.
Roll logs in cracker crumbs, pressing gently so the crackers stick. Wrap
cheese logs separately in plastic wrap and chill until serving time.

Makes 2 cheese logs.

"Becca" > wrote in message
...
> Montery Jack and Blue Cheese Log
>
> 6 ounces cream cheese
> 2-3 garlic cloves, finely chopped
> 1/4 teaspoon salt
> 1/8-1/4 teaspoon cayenne pepper
> 8 ounces grated Monterey Jack cheese
> 8 ounces crumbled blue cheese
> 1/2 cup walnuts, chopped
> 2/3 cup rye crackers, coarsely crushed into crumbs
>
> In a large bowl (or food processor), combine the cream cheese, garlic,
> salt and cayenne pepper. Beat or process until blended and smooth. Add the
> Monterey Jack and blue cheesesand walnuts; beat vigorously until the
> ingredients are evenly mixed. If using a food processor, take care not to
> overmix; the cheese should retain some of its texture. While chilling is
> not essential, the mixture will be easier to shape if refrigerated for 2
> to 3 hours at this point.
>
> Spread the rye cracker crumbs on large plate or sheet of wax paper. Dampen
> your hands with water to keep the cheese mixture from sticking. Divide the
> cheese mixture in half, then pat and press each half into a log about 3
> inches across; don't worry about creating the perfect shape. Roll logs in
> cracker crumbs, pressing gently so the crackers stick. Wrap cheese logs
> separately in plastic wrap and chill until serving time.
>
> Makes 2 cheese logs.

Looks awesome, Becca. I'll make it for a Christman Eve appie. Thanks.

Scott.

"Scotty" > wrote in message
news:2Ixwd.527439$nl.301492@pd7tw3no...

"Becca" > wrote in message
...
> Montery Jack and Blue Cheese Log
>
> 6 ounces cream cheese
> 2-3 garlic cloves, finely chopped
> 1/4 teaspoon salt
> 1/8-1/4 teaspoon cayenne pepper
> 8 ounces grated Monterey Jack cheese
> 8 ounces crumbled blue cheese
> 1/2 cup walnuts, chopped
> 2/3 cup rye crackers, coarsely crushed into crumbs
>
> In a large bowl (or food processor), combine the cream cheese, garlic,
> salt and cayenne pepper. Beat or process until blended and smooth. Add the
> Monterey Jack and blue cheesesand walnuts; beat vigorously until the
> ingredients are evenly mixed. If using a food processor, take care not to
> overmix; the cheese should retain some of its texture. While chilling is
> not essential, the mixture will be easier to shape if refrigerated for 2
> to 3 hours at this point.
>
> Spread the rye cracker crumbs on large plate or sheet of wax paper. Dampen
> your hands with water to keep the cheese mixture from sticking. Divide the
> cheese mixture in half, then pat and press each half into a log about 3
> inches across; don't worry about creating the perfect shape. Roll logs in
> cracker crumbs, pressing gently so the crackers stick. Wrap cheese logs
> separately in plastic wrap and chill until serving time.
>
> Makes 2 cheese logs.

Looks awesome, Becca. I'll make it for a Christman Eve appie. Thanks.

Scott.


Scott---here is another one you might like; its a big hit around he

Cheese Balls 2

2 lb box Velveta cheese
2 large pkg sharp cheddar cheese
4 oz package blue cheese or roquefort
onion juice to taste
garlic powder to taste
3 large pkgs cream cheese
1 pkg chopped pecans
parsley

mix ingredients
set in refrigerator overnight
shape into balls or logs
roll in chopped nuts and parsley