coated with slivered almonds.
Anyway, she was cleaning out his house and came across a set of appetizer utensils. She brought a few of the pieces to me and said she thought it would be something only I could appreciate like she did. What a nice surprise! It definitely was a teary-eyed moment and an honor to receive something that had been in her family for a long time. Each utensil has a beautiful mother of pearl handle and a silver band of delicate flowers. I will cherish this forever.
One of the utensils was a cheese spreader, which instantly brought to mind an old school cheese ball. Do you know that I never had a cheese ball until I was in college? Growing up in Hawaii isn’t exactly cheese ball country. Anyway, getting back to my first cheese ball… my dorm mate, who was from the Midwest, made one for a potluck. I still have her recipe which was basically just cheddar and cream cheese, but I wanted to put a “Pam” spin on it by adding chopped pimento-stuffed green olives. Pam always takes a basic recipe to the next level.
When I served this to my family, everyone said they wanted it for our Christmas Eve munching. Maile and I also thought it would be a cute food gift to give someone or a great potluck appetizer! It is so quick and easy to make, and kind of nostalgic. It looked great with my vintage cheese spreader.
To form the perfect ball, I highly recommend that you line a bowl with plastic wrap. Scoop the cheese into the bowl and press it in there, so it forms a dome. Take the cheese out of the bowl, fold the plastic over the cheese and store in the frig.
Makes 1 ball
2 8 oz. bricks of cream cheese
12 oz. bag of shredded cheddar cheese
1/2 cup pimiento stuffed green olives, chopped
1/2 cup slivered almonds
Combine all ingredients until well blended. Form into a ball. Coat with slivered almond.
Recipe by Gale