Fig, Port, and Bleu Cheese Cheese Ball
6 oz neufchâtel cheese (or light cream cheese), room temp
4 oz bleu cheese, crumbled* (room temp)
4-5 dried golden figs
1/4 C port (or full-bodied red wine)
1/2 C walnuts, finely chopped and toasted
Roughly chop figs, remove stems if present. In a small sauce pan, heat figs and port wine over med heat. When it comes to a bubble, reduce heat to med-low. Allow port to reduce to ~1.5 Tbsp. Cool. Finely chop figs.
Combine cheeses. Mix in figs and reduced port.
Lightly spray a piece of plastic wrap with cooking spray. Pile cheese mixture in center and wrap. Form into a ball. Place in freezer for 15 minutes.
Unwrap cheese. Roll in toasted walnuts. Wrap in plastic and refrigerate until ready to serve.
Makes 1 ~4 in cheese ball.
*A softer bleu cheese, like Gorgonzola or Stilton, works best.