Blue Cheese Ball


1/2 pound blue cheese
1/2 cup apple juice
4 tablespoons butter
1/2 cup toasted chopped almonds


Crumble the cheese in a small bowl and cover with apple juice; refrigerate overnight. Drain off the juice and mix the cheese with butter until smooth. Shape into a ball and sprinkle all over with almonds. Chill. Remove from the refrigerator one hour before serving, and let stand at room temperature. Serve as a spread for Melba toast or small pieces of crusty French bread.


Serves 4-6

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