- ½ pound Roquefort or other good blue cheese
- 6 tablespoons softened butter (not quite room temperature; it should be waxy so you can mold the cheese balls)
- 1 ½ tablespoons minced chives
- 2 tablespoons finely minced celery
- Pinch of cayenne pepper
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon Cognac
- ½ cup fine stale white-bread crumbs
- 2 tablespoons very finely minced parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
280 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 64 milligrams cholesterol; 754 milligrams sodium
About 24 cheese balls
- Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
- Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.