Dinner guests last night. Two new recipes, but no reading.
Cheese balls' taste becomes stronger the longer it is kept. When too strong to eat, they are still useful to flavour sauces etc.
Cheese Balls
1 part Ricotta
1 part Gorgonzola or Roquefort
Cayenne pepper to taste
Lots of fresh herbs
Olive oil
Use a fork to mash two cheeses together, easiest on a flat surface like a chopping board. Flavour with pepper. Form into balls and place in glass bottle with lots of fresh herbs like rosemary and thyme. Add a chili as well if you want. Fill bottle with oil, making sure the balls are entirely covered. Leave for a week before use. Delicious on hot ciabatta.
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