It’s another great recipe idea from Mark Bittman’s Food Matters Cookbook. This weeks Food Matters Project was chosen by Jessica. Jessica’s blog is Cheese Please, check out her version of today’s dish- Cheddar Cheese and Almond Nut Balls. Also see what other cheese recipes everyone else made: Cheese-Nut Balls.
As I’ve mentioned before, it’s a little hectic and slightly stressful around here. So upon reading Mr. Bittman’s recipe and seeing pear and blue cheese, I decided to take this in a completely different direction. Yes, no cheese balls- more like a perfect cheese relaxation plate!
Sam stopped by our favorite cheese store- Cowgirl Creamery, and picked up a giant block of Colston Bassett Stilton. We had some leftover apples from the Penn Quarter Farmer’s Market, as well as some local honey.
When was the last time you had bought yourself a nice block of cheese? Not when guests come over to serve as an appetizer, but just for yourself to indulge and enjoy? If you can’t remember the last time- then do this tomorrow. You will not be disappointed. This was a wonderful way to wind down after a hectic week.
I know there are some of you out there that don’t enjoy blue cheese. If you’re one of them- definitely grab another type that you’d prefer. Blue cheese does have specific taste- and this tangy flavor blended well with the sweet honey and crisp fall apples.
This is more of a suggestion, rather than a recipe. The amount of apples, cheese, honey or walnuts are entirely up to you. You can add/swap something else, just enjoy some amazing cheese (pears, crackers).
Apples, Blue Cheese & Honey
Inspired by: Cheese-Nut Balls from The Food Matters Cookbook (pg 56)
apples, cored & thinly sliced
Stilton or any variety of blue cheese
Pour a drop or two of honey onto a slice of apple. First sprinkle cheese onto the apple slice, then top it off with some chopped walnuts.