- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
From Deep Run Roots: Stories and Recipes from My Corner of the South
“This recipe calls for dates. Please do not use pre-chopped dates from a bag. They are covered in sugar and taste like sweet cardboard. Use whole, dried dates and remove the pits. Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least 30 minutes before you plan on serving. This forethought will make it spreadable and allow the complexity of its flavor to come through.”
* 30 minutes before making your cheese-ball mixture and while you roast the pecans, take the blue cheese, butter, goat cheese and cream cheese out of the refrigerator to soften.
For the Salt-and-Butter-Roasted Pecans, preheat your oven to 350 degrees F. Toss the pecans thoroughly with the melted butter and 1/2 teaspoon of salt. Spread them out in a single layer on a baking sheet and slide that sheet onto the middle rack of your oven. Roast the pecans for 11 minutes if using pecan halves and 10 minutes if you’re using pieces.