Cheese Spread, California Style
|Golden raisins||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened|
|Sharp cheddar cheese||5 Ounce, shredded (About 1.25 Cups)|
|Blue cheese||4 Ounce, crumbled|
|Brown mustard||2 Teaspoon|
|Chopped fresh chives||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Parsley sprigs||1 (For Garnishing)|
|Paprika||To Taste (For Garnishing)|
In a medium mixing bowl, cover raisins and currants with warm water, let soak 30 to 40 minutes to plump.
Drain well, then chop.
Meanwhile, let all cheeses come to room temperature.
In a medium mixing bowl, combine cream cheese, cheddar cheese, blue cheese, brown mustard, chives and garlic, mix well.
Stir in chopped raisins and currants, mix well.
Serve in a bowl at room temperature as a spread, or, refrigerate, covered, 1 hour, then shape into a ball and roll in chopped pecans; serve as a cheese ball.
Either way, garnish with paprika and parsley.
Note: Store, tightly covered, in the refrigerator for 4 to 5 days.