Blue Cheese-Nut Log

Submitted_ by: Terri Kenny

8 ounces blue cheese, room temperature
8 ounces cream cheese, room temperature
4 ounces butter, room temperature
1 Tablespoon shallots or spring onions, chopped
1 Tablespoon brandy or cognac
1 cup finely chopped Pecans

Cream cheeses with butter until well mixed. Mix in shallots and brandy. Form the mixture into a long roll and coat the outside with chopped nuts. Chill in the refrigerator or wrap in plastic and freeze until ready to use. (If frozen, let defrost for 45 minutes before serving) Serve chilled or at room temperature with warmed crackers or thinly sliced French bread.

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