Mr. Bill Hill's Favorite Tomato-Cheese Log

2 cups (8 ounces) shredded Cheddar cheese
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup peeled, chopped fresh tomatoes
1/3 minced onion
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 1/2 cups finely chopped pecans
Garnish: parsley sprigs and cherry tomatoes

Combine the shredded Cheddar cheese, cream cheese, butter, tomatoes, onion, seasoned salt, cayenne pepper, and garlic powder. Mix well and
shape into a log. Mixture will be soft. Roll log in finely chopped pecans,
coating well. Carefully place log on serving platter, bringing ends together
to form a ring. Cover and chill for at least 2 hours. Garnish with sprigs of
parsley and cherry tomatoes. Serve with assorted crackers of your choice.

Pecan Cheese Olives
Gourmet Archives

1/4 cup unsalted butter
4 ounces cream cheese, softened
4 ounces bleu cheese, softened
2 tablespoons snipped fresh chives
2 teaspoons brandy
1/4 teaspoon dry mustard
Salt and white pepper to taste
1 cup pecans
24 pitted small green olives

 In a bowl cream together the butter, the cream cheese, the blue cheese,
the chives, the brandy, the mustard and salt and white pepper to taste.
Chill the mixture, covered, for 30 minutes or until it is firm.
Spread the pecans in one layer in a shallow baking pan and toast them
in a preheated 375-degree F. oven for 8 to 10 minutes or until they are
golden. Chop the nuts fine and transfer them to a dish. Pat the olives dry, coat them with the cheese mixture and roll them in the pecans. Transfer
the hors d'oeuvres to a platter and chill them, covered, for 30 minutes.

Two 6-ounce cans pitted black olives, drained (1 cup)
8 ounces cream cheese, softened
4 ounces Gorgonzola cheese
1/4 cup unsalted butter, softened
1/2 cup chopped scallions
1/2 cup chopped parsley
3/4 cup walnuts, ground

In food processor chop olives coarse and transfer to a bowl. In food processor combine cheese and butter until smooth and stir into olives.
Add the scallions and parsley and chill mixture, covered. Form half-teaspoonfuls of cheese mixture into balls and coat them with walnuts.

Gigi’s Molded Cheese and Liver Pâté