Cheese and Olive Loaf (1961)

• 
  1/2 lb bleu cheese
• 1/2 lb cream cheese
• 1/4 cup butter
• 1 tbspn minced chives
• 1 tbspn brandy
• 1/2 cup minced olives
• 3 1/2 oz toasted almonds, chopped
• Chopped watercress 

Cream together bleu cheese, cream cheese, and butter. Stir in chives, brandy, and minced olives. 

Form mixture into 2 rolls. Chill for 2 to 3 hours. Cover with chopped, toasted almonds and chopped watercress. Chill.

Serve with crackers. This loaf can be made the day before serving. Can be frozen for future use. 

More "Lost" Cheese Recipes

Cheddar Cheese Muffins (1985)

Peg Bracken's Cheese Balls (1960)

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)