Ingredients
1
package (8 oz) cream cheese, softened
8
oz chèvre (goat) cheese, crumbled (2 cups)
1/4
teaspoon freshly ground pepper
2
tablespoons lemon juice
1
medium green onion, chopped (1 tablespoon)
3
teaspoons chopped fresh parsley
2
teaspoons chopped fresh rosemary leaves
2
teaspoons chopped fresh oregano leaves
1/4
cup chopped walnuts, toasted
Preparation
In medium bowl, mix cream cheese, goat cheese, pepper, lemon juice, onion, 1 1/2 teaspoons of the parsley and 1 teaspoon each of the rosemary and oregano. Refrigerate 10 minutes. Working quickly, shape mixture into a ball.
In glass pie plate or shallow dish, mix walnuts and remaining 1 1/2 teaspoons parsley and 1 teaspoon each rosemary and oregano. Roll cheese ball in mixture to coat. Refrigerate at least 1 hour. Serve with crackers.
