A menu from the Froghaven Recipe Book
print page and trim to 5" x 7" to add to your cookbook)
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Hot Pepper Jelly Cheese 1/4 cup pine nuts8 oz cream cheese at room temperature 1 cup hot pepper jelly, preferably red 2 cloves garlic 1/4 cup chopped fresh cilantro 5 oz sharp cheddar cheese, grated (about 1 1/4 cups) Preheat oven to 325 degrees. Place the pine nuts on a baking sheet and toast in the oven until golden about 8 minutes. Set aside. Place the cream cheese, 1/2 cup jelly, garlic, cilantro and Cheddar cheese in a food processor. Process until evenly blended. Line the bottom of a 7 inch spring mold with parchment paper and spray the sides with a nonstick spray, or use a smooth bowl and line with plastic wrap. Add the cheese mixture. Refrigerate for at least 2 hours. Turn out of mold onto a serving plate. Spread the remaining 1/2 cup of jelly on the top and sprinkle on the pine nuts. (Note: this can be made up to 24 hours in advance.) Provide a butter knife or cheese spreader. Great appetizer with wheat crackers. |
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