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Angel of Death Cheese (Piedomontese)

Angel of Death Cheese (Piedomontese) is a snacks appetizers & hors d'oeuvres recipe made with Garlic Separated Into, Cream Cheese Room Temperature, Salt, Fresh Sage Leaves, and Walnuts Finely Chopped. Serves 112. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 head
• 8 oz
• 4 oz
• 3/4 tsp
• 2
• 1/3 cup

Method (preview)

1. 1

   Add garlic to small saucepan of boiling water and cook until garlic is tender a nd easily pierced with a knife, about 15 to 20 minutes.

2. 2

   Drain well.

3. 3

   Transfer to garlic press in batches and mince.

4. 4

   Measure 2 tbsp and set aside.

5. 5

   Beat cream cheese in medium bowl until softened.

6. 6

   Add Blue Cheese and continue mixing until smooth.

7. 7

   Add milk or cream if needed to thin Add salt and reserve d garlic.

8. 8

   Dampen 12X18 inch piece of cheesecloth and wring dry.

9. 9

   Arrange 2 sage leaves bo ttom side up in the center.

10. 10

    Spoon cheese mixture over leaves, forming loose ba ll.

11. 11

    Tie ends of cloth together, pressing cheese mixture gently into shape.

12. 12

    Tr ansfer to cheesecloth lined strainer and set strainer over bowl.

13. 13

    Refrigerate 24 hours or up to 4 days.

14. 14

    Unmold cheese onto platter. Press walnuts over entire surface. Refrigerate.

15. 15

    Let stand at room temperature for 1 hour before serving. Accompany with an ass ortment of crackers.

16. 16

    ); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 14mg Sodium