Blue Cheese Crumble

Time 20 minutes
Yields Makes about 2 cups
Blue Cheese Crumble

Slice garlic cloves in half lengthwise, then slice each half lengthwise into little strips. Hold strips together and cut them into small pieces crosswise. Set aside. Cut onion into little pieces in same way you cut up garlic cloves. Set aside. Remove parsley from stems and measure 1/2 cup of parsley.


Sprinkle crumbled cheese in an even layer into a shallow 8- or 9-inch square dish. (To grate solid block of blue cheese, use larger holes of grater so bits are about half size of a corn kernel.) Mix garlic and olive oil together and sprinkle over cheese.


Combine vinegar, lemon juice and pepper in small bowl. Stir in red onion and parsley and spread over cheese.


Cover and refrigerate at least 1 hour before using.

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