Makes one 1-pound cheese ball
Ingredients:
1 cup red wine
1 medium shallot, minced
4 tablespoons unsalted butter, softened
2 ounces (1/3 cup) Blue Cheese, crumbled
8 ounces cream cheese, softened
Kosher salt and freshly ground black pepper, to taste
1/3 cup fresh parsley, minced
Directions:
Combine red wine and minced shallots in 1-quart saucepan; bring to boil over high heat. Boil until reduced to 1 1/2 tablespoons, about 12 minutes. Allow mixture to cool.
Add cooled wine to softened butter, Blue Cheese and cream cheese, season with salt and pepper. Cream with electric mixer, or stir with fork, until well combined.
Turn cheese mixture out onto piece of plastic wrap, and from into ball shape, twisting top of wrap to seal. Place in small bowl and refrigerate until firm, at least 2 hours, or preferably overnight.
Unwrap chilled cheese ball and roll in minced parsley to cover. Place on platter and allow to rest at room temperature about 30 minutes before serving. Great served with fresh vegetables or crackers.
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