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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

 Hot Pepper Jelly Cheese

1/4 cup pine nuts
8 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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