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Prep 10min
Total1hr20min
Servings20
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Ingredients
1
package (8 oz) cream cheese, softened
8
oz chèvre (goat) cheese, crumbled (2 cups)
1/4
teaspoon freshly ground pepper
2
tablespoons lemon juice
1
medium green onion, chopped (1 tablespoon)
3
teaspoons chopped fresh parsley
2
teaspoons chopped fresh rosemary leaves
2
teaspoons chopped fresh oregano leaves
1/4
cup chopped walnuts, toasted
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Steps
1
In medium bowl, mix cream cheese, goat cheese, pepper, lemon juice, onion, 1 1/2 teaspoons of the parsley and 1 teaspoon each of the rosemary and oregano. Refrigerate 10 minutes. Working quickly, shape mixture into a ball.
2
In glass pie plate or shallow dish, mix walnuts and remaining 1 1/2 teaspoons parsley and 1 teaspoon each rosemary and oregano. Roll cheese ball in mixture to coat. Refrigerate at least 1 hour. Serve with crackers.
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Toasting the nuts brings out their flavor. To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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Nutrition Facts
Serving Size:1 Serving
Calories
113
Total Fat
10g
0%
Saturated Fat
6g
0%
Sodium
119mg
0%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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