0 (0)

Categories: Appetizers, Vegetarian

Blue Cheese Crumble

Every home cook has a couple of favorite concoctions, either in the refrigerator or cupboard, waiting to be used in case of an unexpected guest or just to improve a rather skimpy lunch or supper. In the long-ago days, relishes, ... Read more

Total time: 20 minutes plus 1 hour chilling | Makes about 2 cups
  • 2 cloves garlic
  • 1/2 cup chopped red onion
  • 1/2 cup parsley
  • 8 ounces (1/2 pound) crumbled blue cheese or a solid block of blue cheese
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 to 1 teaspoon ground pepper (start by adding 1/2 and add to taste)

Step 1Slice garlic cloves in half lengthwise, then slice each half lengthwise into little strips. Hold strips together and cut them into small pieces crosswise. Set aside. Cut onion into little pieces in same way you cut up garlic cloves. Set aside. Remove parsley from stems and measure 1/2 cup of parsley.

Step 2Sprinkle crumbled cheese in an even layer into a shallow 8- or 9-inch square dish. (To grate solid block of blue cheese, use larger holes of grater so bits are about half size of a corn kernel.) Mix garlic and olive oil together and sprinkle over cheese.

Step 3Combine vinegar, lemon juice and pepper in small bowl. Stir in red onion and parsley and spread over cheese.

Step 4Cover and refrigerate at least 1 hour before using.

Each 1/4 cup:
186 calories; 398 mg sodium; 21 mg cholesterol; 17 grams fat; 2 grams carbohydrates; 6 grams protein; 0.12 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Bavel’s Herbed Confit Baby Artichokes
Homemade processed cheese
Jocoque dip
Pumpkin lasagna