Ingredients
8 ounces cream cheese, room temperature
3 ounces Danish blue cheese, crumbled (3/4 cup)
2 shallots, chopped
1 clove garlic, chopped
1/3 cup heavy cream
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
Medjool dates, raisins, pepitas, and sliced or slivered almonds, for decorating
Crackers and crudités, such as red endives, radishes, and purple baby carrots, for serving
Preparation
Preheat oven to 325°F. Place both cheeses, shallots, garlic, cream, Worcestershire, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; blend until smooth, scraping down bowl as needed.
Transfer to an 8-inch gratin dish or other shallow baking dish. Bake until heated through and lightly browned in places, 20 to 25 minutes (if heated through but not browned, broil 30 to 60 seconds).
Decorate with edible insects (use dates and raisins for bodies, and pepitas and almonds for appendages), and serve warm, with crackers and crudités.
