Fig, Port, and Bleu Cheese Cheese Ball

Last weekend my best friends and I had a girly pajama party Christmas party, complete with drinks, Dirty Santa, mustaches and tarot cards.  And, obviously, appetizers!  I made this heavenly little cheese ball.  It is really elegant and so, so simple.  Perfect for any winter or holiday get together.  Also, it has a slight pinky, purple hue from the port that is gorgeous.

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

(cooking spray)

   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.