The holidays are over and other than the added poundage, most of us have an excess of, what else….food. Leftovers aside, our refs and pantries are a little tighter because of the holidays. Ham, pasta, fruits, sweets, and the Pinoy Christmas staple…Queso de Bola. You can only have too many ham sandwiches and fruit salads. At one point you will feel a bit queasy just staring at that unopened box of pastries.
However, Queso de Bola is something that we don’t take lightly. Because it is so expensive and because you can only eat it in small amounts, we usually have it in our fridges for a while…more than what we are happy with. So to make our Queso de Bola experience a little more palatable, I decided to transform some of that pungent cheese.
Thus, my Queso de Bola spread was born. Here is my recipe….
2 cups grated Queso de Bola (Marca Pato or Marca Pina preferred)
1/2 cup butter (room temperature)
1 Tbsp. sugar
2 Tbsp. milk
Put all ingredients in a blender or food processor. Blend until smooth.
If you like you can add a small can of pimiento and you have Queso de Bola Cheese Pimiento. Or, I was thinking, maybe some sundried tomatoes and fresh basil.
Best eaten with toasted bread. It gives that distinct “ensaymada” flavor instantly.