Boule De Roquefort

Here's the blog's first "dude" recipe, courtesy of Marty M. Obviously, he called it a "blue cheese ball," but I'm trying to maintain some standards here on "The Kitchen Witch."

Ingredients
4-6 oz. blue cheese
12 oz. softened cream cheese
1 tsp. Worcestershire sauce
1 pinch garlic salt
2 tbsp. green bell pepper, chopped finely
1/2 cup crushed walnuts

Directions
Mix all ingredients (except walnuts) and form into a ball. Roll the ball in the walnuts to coat. Refrigerate for a few hours before serving.

Sisters' Cafe Peach Appetizer

One of the Compters' jersey shore favorites... While the restaurant in Spring Lake, NJ is now closed, the sisters who owned the restaurant offered this fantastic late summer favorite every August. I've been known to turn it into a spinach salad as well, but it never fails to impress as an appetizer.

Ingredients
fresh baby spinach
peaches
crumbled gorgonzola
chopped walnuts
balsamic glaze

Directions
Blanch peaches in boiling water for 1 to 1 1/2 minutes and then immediately plunge into cold water. At this point, the skins should peel pretty easily. Once peeled, split the peaches lengthwise and remove the pit. Mix gorgonzola and walnuts into a paste and spoon into peach halves. Bake on a pie sheet at 400 degrees for 30 minutes (or until gorgonzola mixture turns golden brown). Dribble balsamic gaze across peaches and serve on a bed of spinach.