This past weekend, we had guests in from Chicago. The gal is gluten intolerant, so I served a tray of fruit & cheese upon their arrival. I struggle with what to make for them.
I really like these gluten free, rice crackers, made by Blue Diamond. They have several other flavors, such a hazelnut as well as pecan.
They go well with my blue cheese spread, that I make the day before, so it can chill in the refrigerator overnight. I try doing as much ahead of time as I can, so I am able to relax & visit with folks!
Blue Cheese Spread
3/4# Blue Cheese, crumbled (I use 3 containers of Blue Cave)
Refrigerate several hours, overnight, if possible.
EDIT to add: You should probably mix the parsley in a bit before serving, if you allow it to remain in the pie plate. It would happen naturally if you transfer the mixture to a different serving container.
Be sure to provide a spreader type knife for self serve.
It will soften a bit, upon standing at room temperature, but still needs a sturdy cracker to enjoy with it.
Print recipe HERE.
By the way, the amount shown in the little red ramekin in my photo is only 1/2 the recipe, as written. If you like Blue Cheese, I promise, you will ♥♥♥ this recipe!
I'm joining Michael Lee at Rattlebridge Farm for Foodie Friday, as well as The Tablescaper for Seasonal Sundays &
StoneGable for Tutorials, Tips & Tidbits on Thursday.
For the first time, I'm joining "The Scoop" party via Debbie at
Confessions of a Plate Addict.
Please visit these other blogs for some wonderful inspirations & thanks for stopping by The Gazebo House!
I hope you had a wonderfully patriotic July 4th celebration.