Source: Earl Deitch
Servings: 16 wedges
Ingredients
4 baloney slices (thick cut)
4 oz. cream cheese
2 oz. chunky blue cheese
2 tablespoons parsley
1/4 cup chopped pecans (save 1/8 cup for side of baloney wedge)
Method
Beat ingredients together (add a little mayonnaise if too thick).
Frost 4 slices of baloney like a cake.
Press 1/8 cup of nuts on side.
Refrigerate.
Cut into 16 wedges.
Place one frilled or colored toothpick in each wedge.
© Barbara Deitch 2024