Holiday Cheese Ball
|Finely chopped blanched almonds||2⁄3 Cup (10.67 tbs)|
|Blue veined cheese||8 Ounce, crumbled|
|Cream cheese||4 Ounce, softened (1 Small Package)|
|Whipping cream||2 Tablespoon|
|Minced parsley||2 Tablespoon|
Spread almonds in a shallow pan and toast in a 350Â° oven for about 8 minutes or until lightly browned.
In a food processor or with an electric mixer, blend blue veined cheese, cream cheese, Worcestershire, and 1 tablespoon of the cream; blend until smooth, adding more cream, if needed.
Stir in parsley.
Sprinkle almonds over a large piece of plastic wrap.
Shape cheese mixture into a ball and roll in almonds, pressing them into cheese to coat ball well on all sides.
Wrap in plastic wrap.
Refrigerate for at least 2 hours or until firm.
To serve, surround cheese ball with watercress sprigs.