Stilton & Rosemary Cheeseball  with Fig & Honey Conserve

A sophisticated update of an old favorite, this cheeseball combines sweet, sharp and earthy flavors.  Serve with your favorite crackers, toasted baguette or pear slices.

8 oz. of reduced fat cream cheese (it’s softer)
4 oz. Stilton cheese (or other blue cheese)
1 Tbs. finely chopped fresh rosemary
½ C. finely chopped walnuts
½ jar of Tait Farm Fig & Honey Conserve
pear slices and/or crackers

Bring the two cheeses to room temperature. Crumble the Stilton cheese into the cream cheese and add the rosemary. Using a sturdy spoon, mash the cream cheese, Stilton and rosemary together until well blended. Form the mixture into a ball. Spread the nuts into a small shallow dish or pie plate. Pat the cheeseball into a flat disk, about 1½ inches thick. Dredge the disk on all sides with the nuts. Place on a nice plate. Spoon the Fig and Honey Conserve over the top, not quite to the edge.  May be made ahead and refrigerated. Bring to room temperature to serve. Serves 8