Friday, December 30, 2011
People love to serve our jams on cheese trays so we thought we would combine the two into one deeeeliciously baked bite. Serve these cheddar disks as an appetizer, afternoon snack, cheese tray addition or as a great accompaniment to a salad.
Makes about 30 disks
2 cups shredded sharp cheddar cheese
1 stick butter
1 cup flour
1 cup Slow Jam's Jam – we suggest tomato, raspberry jalapeno or sweet pepper
Cream cheddar cheese, flour and butter until dough forms a ball. Measure balls of dough using a teaspoon and roll into uniform spheres. Place balls in a bowl, cover and place in refrigerator for 1 hour and up to 48 hours.
When you are ready to bake the cheddar disks, preheat oven to 350 degrees. Place balls of dough on ungreased baking sheet and bake for 10 minutes. Remove the disks from the oven and make indents in the top using a wooden spoon. Fill each indent with a half teaspoon (or a little more) of jam and place back in oven. Bake disks for 5-7 minutes longer until they are golden brown and jam is bubbly. Allow cheddar disks to cool before serving – and be careful about eating them straight out of the oven, because the jam is piping hot!