Baloney Wedges

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