We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Fig & Blue Cheese Ball with Rye Crumbs
Holiday 2016
A good cheese ball is always welcome at holiday gatherings. This one, with a little blue cheese, sweet dried figs and a fetching rye-crumb coating is even sophisticated enough for a smart New Year’s Eve celebration.
4 oz (125 g) Danish blue cheese, room temperature
1 pkg (250 g) cream cheese, room temperature
5 finely chopped, dried Black Mission figs
2 tbsp (30 mL) finely chopped red onion
2 tsp (10 mL) finely grated orange zest
¼ tsp (1 mL) salt
Freshly ground black pepper to taste
½ cup (125 mL) dark rye crumbs (see TIP)
1 tbsp (15 mL) salted butter, melted
2 tbsp (30 mL) chopped toasted walnuts
1 In a medium bowl, combine blue cheese and cream cheese. Using an electric mixer, beat until fluffy, about 2 minutes on medium speed. Add figs, red onion, orange zest and salt; beat to combine. Season with pepper to taste.
2 Turn out onto a sheet of plastic wrap and, using the wrap, form into a rough ball; enclose and refrigerate for 6 hours to firm up, or overnight.
3 To make the coating, heat oven to 350°F (180°C).
4 Combine the rye crumbs and butter; toss to evenly distribute butter, and turn out onto a baking sheet. Cook in oven for 12 to 14 minutes or until fragrant and crisp. Cool and toss with walnuts on a small plate.
3 When ready to serve, form the chilled cheese into a smooth ball and roll in crumbs to coat. Serve with an assortment of crackers.
TIP To make rye crumbs, use bread that is at least 1 day old and as many as 3 days old. Roughly chop, add to food processor and
pulse until crumbs are desired size.
