Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories : Snacks Appetizers & Hors d'Oeuvres
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Garlic head -- separated into
- cloves
8 oz Cream cheese -- room
- temperature
4 oz Blue cheese -- crumbled, room
- temperature
Cream -- to thin if needed
3/4 ts Salt
2 Fresh sage leaves
1/3 c Walnuts -- finely chopped
Add garlic to small saucepan of boiling water and cook until garlic
is tender and easily pierced with a knife, about 15 to 20 minutes.
Drain well. Transfer to garlic press in batches and mince. Measure
2 tb and set aside.
Beat cream cheese in medium bowl until softened. Add Blue Cheese and
continue mixing until smooth. Add milk or cream if needed to thin.
Add salt and reserved garlic.
Dampen 12x18" piece of cheesecloth and wring dry. Arrange 2 sage
leaves bottom side up in the center. Spoon cheese mixture over
leaves, forming loose ball. Tie ends of cloth together, pressing
cheese mixture gently into shape. Transfer to cheesecloth lined
strainer and set strainer over bowl. Refrigerate 24 hours or up to
4 days.
Unmold cheese onto platter. Press walnuts over entire surface.
Refrigerate. Let stand at room temperature for 1 hour before serving.
Accompany with an assortment of crackers.
This was served at a company Halloween party (hence Angel of Death
name). When Connie shared the recipe, the original recipe used
ricotta instead of cream cheese, Gorgonzola instead of blue cheese,
and 1 cup whipping cream instead of milk. I have never fixed it with
the original ingredient.
