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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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