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6 servings
suggest servings
| 1 | pound | gorganzola | or bleu cheese |
| 1 | pound | ricotta cheese | |
| 2 | each | garlic | cloves, chopped |
| 1 | cup | walnuts | chopped |
| 4 | each | sage | leaves, fresh |
| 1 | x | salt | to taste |
| 1 | x | cheese cloth |
Chop garlic. Add to 1/4 c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain.
Unwrap and serve.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 64mg | 3% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 0.0g | |
| Protein 14.0g | 27% |
| Vitamin A | 7% | Vitamin C | 2% | |
| Calcium | 17% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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