1½ lbs. plain goat cheese or cream cheese3 8-ounce packages
¼ lb. Roquefort or blue cheese
¼ lb. sharp Cheddar cheesegrated
¼cupchopped green onion or chives
1clovegarlic finely minced
2Tbsps. chopped green olive
2Tbsps. chopped black olives
2Tbsps. finely chopped fresh parsley
2Tbsps. chopped red pepper or pimento
2Tbsps. crisp baconchopped (or nuts)
2Tbsps. chopped capers
Divide the goat cheese or cream cheese into three parts. Mix one part with the Roquefort cheese, one part with the grated Cheddar cheese, and one part with the green onion and garlic.
Pile each part on top of each other and shape into a ball. Mark the ball with a knife into 6 sections. Cover each section with one of the following: chopped green olive, chopped black olive, chopped fresh parsley, chopped red pepper, chopped crisp bacon and chopped capers. Refrigerate.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.