- Cook Time
- Prep Time
- 10 ServingsServings
- 3 cups shredded old white Cheddar cheese
- 1/2 cup butter, softened
- 1 Clove garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp Onion powder
- 1 tbsp port or sherry, optional
- 1/2-3/4 cups toasted California Walnut pieces
1 In food processor, combine all ingredients except walnuts. Pulse until mixture is smooth.
2 Remove to medium bowl; cover and chill until slightly firm. Shape into 5-inch ball or roll into 7 X 2-inch log.
3 Roll in toasted walnuts to coat evenly. Wrap in plastic wrap; chill until firm.
4 Allow to warm at room temperature for 30 minutes before serving. May be kept in refrigerator for up to 5 days.
5 Oven: Spread chopped walnuts evenly onto a baking sheet or in a shallow pan. Bake at 350ºF for 5 to 7 minutes or until lightly browned.
6 Stir several times for even toasting. Be sure to keep an eye on them, they burn easily. Cool before using
7 Stir several times for even toasting. Be sure to keep an eye on them, they burn easily. Cool before using
8 Skillet: In large, dry skillet over medium-high heat, heat walnuts until lightly toasted, about 1 to 2 minutes.
Source: California Walnut Board