This one is quick and easy–assuming you have the ingredients. Even if you don’t, they’re easy enough to find.

Bleu cheese torte

· 1/2 small package bleu cheese
· 8 oz cream cheese, softened
· ¼ cup butter, softened
· sliced pepper Jack cheese
· 1/4 to 1/2 cup pesto
· more or less 1/4 cup finely chopped sun-dried tomatoes

Line a 9-by-5-by-3-inch loaf pan with plastic wrap.

Combine bleu cheese, cream cheese and butter. Mix thoroughly, using an electric mixer.

Place a layer of thinly sliced pepper cheese in the bottom of the prepared pan. Top with a layer of cream-cheese mixture, a layer of pesto, another layer of pepper cheese, a layer of finely chopped sun-dried tomatoes, cream-cheese mixture.

Refrigerate overnight. Turn out onto a serving plate. Remove plastic wrap.

I don’t have a picture, because I didn’t make it this year, but the year I did make it, I hardly got a bite, it was so popular. It’s kind of fiddley to put together, but then it just sits in the refrigerator or transports easily until you’re ready to turn it out of the pan and unveil it. Good with bread or crackers.

If I don’t manage to post over the holidays, have merry, happy blessed ones, and here are some

HUGS

from

MA

Writing prompt: Make your character do something he/she wouldn’t ordinarily do today. Why does he/she do it? How does he/she feel about doing it?

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