Birches in East Ruston, Great Britain |
1 cup crumbled Gorgonzola cheese
1 cup dried cranberries
2 TBS each finely chopped:
Onion, Celery, Yellow and Red Sweet Peppers
1/2 tsp hot pepper sauce ( I used Scotch Bonnet)
1 1/2 cups chopped walnuts
Preparation
Let all cheese come to room temperature. Add cranberries, onion, celery, yellow and red sweet peppers. Add 1/2 tsp hot pepper sauces. Mix well with your hands. Divide in half. Chop walnuts in food processor until they are medium pieces (not fine). Make cheese mixture into two balls, roll in nuts. Wrap in plastic wrap and refrigerate. Remove from refrigerator and let come to room temperature. Serve with crackers.
Notes from Liz
You could use pecans instead of walnuts. You can add more pepper sauce for a little more "bite". This will store and remain fresh for up to two weeks. If you are going to store it, do not roll in nuts until you are ready to serve it.