Caviar herbed cheese ball! :-)

OmManiPadmeOmelet said:

Went over great at the party I attended last night!

I found a nice fine shredded 4 cheese mix at Wal-mart and bought that.
Combined 16 oz. (1 lb) of that with 8 oz. of cream cheese, then added
some minced fresh thyme and basil, mixed well, and made a log out of it
on an aluminum foil covered piece of cardboard.

I then combined 1 oz. of Romanoff red Lumpfish caviar (yes I know it's
cheap, but it works!) and about 1/4 cup of sesame seeds. I wetted it a
bit so it would stick better and coated the outside of the cheese log
with that.

Covered with plastic wrap and refrigerated it to set up.

Served with large Wheat thins and Ritz crackers.

They ate it up........

Oh, my... that sounds good. Will send this idea on to SIL who does a
lot of entertaining, because she'll probably have an occasion to use
it long before I do again. I'll let her be my guinea pig.

🙂
--

Practice safe eating. Always use condiments.

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

Went over great at the party I attended last night!

I found a nice fine shredded 4 cheese mix at Wal-mart and bought that.
Combined 16 oz. (1 lb) of that with 8 oz. of cream cheese, then added
some minced fresh thyme and basil, mixed well, and made a log out of it
on an aluminum foil covered piece of cardboard.

I then combined 1 oz. of Romanoff red Lumpfish caviar (yes I know it's
cheap, but it works!) and about 1/4 cup of sesame seeds. I wetted it a
bit so it would stick better and coated the outside of the cheese log
with that.

Covered with plastic wrap and refrigerated it to set up.

Served with large Wheat thins and Ritz crackers.

They ate it up........

Oh, my... that sounds good. Will send this idea on to SIL who does a
lot of entertaining, because she'll probably have an occasion to use
it long before I do again. I'll let her be my guinea pig.

🙂
--

Practice safe eating. Always use condiments.

Cool! :-)
Let me know how it turns out?

I generally get the black caviar but I used red this time as the flavor
is the same, and the red is prettier for presentation. The black tends
to ooze a bluish-muddy color and is unattractive.

Minced black olives and chopped green olives also make good coatings for
cheese logs. I've used a pastry cutter to chop up green olives with
pimentos. The red/green looks very festive and is good for Christmas
noshing.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson