I had some Maytag Blue cheese sitting in the fridge that needed used up quick. I love blue cheeses, but there comes a time when I just want something different. I usually crumble it atop salads. This is especially a good winter salad option. Crumble blue cheese on a study winter green, add pears and pecans (I don’t like walnuts), and toss with a simple vinaigrette.
But like I said. Something different. I remember reading this recipe in the At Home in Provence cookbook by Patricia Wells. (I’ve mentioned my love of France in previous posts). Many times, I’m missing an ingredient or two for these recipes. This time, I had everything. Or a close enough substitute.
This will make a nice snack spread for crackers or toasted bread, or a chunky dip for crudites (think celery). I think it would be wonderful for casual cocktail parties. Does anyone still have cocktail parties? Or just make a half recipe for weekday lunches. That’s what I did. Cheers!
from Patricia Wells At Home in Provence
- 2 c full-fat or low-fat cottage cheese
- 3 Tbsp fresh chives, snipped with scissors (I used green onion tops)
- 2 1/2 oz Roquefort cheese, at room temperature & broken into pieces (I used Maytag Blue)
- Sea salt & pepper to taste
Place cottage cheese in the bowl of a food processor and pulse just to break up the curds. Add the chives and Roquefort, and process briefly, pulsing once or twice just to blend. Season to taste. Pulse again to distribute the seasonings. Transfer to a container, cover securely, and refrigerate at least 1 day to allow the flavors to blend. Bring to room temperature before serving.