Sunday, January 22, 2012

Rapsberry Walnut Cheddar Log

Roasted nuts, creamy cheese and sweet Raspberry Slow Jam is used to create a very easy but impressive spread.  Feel free to swap out any of the ingredients for others (pecans, gruyere, any Slow Jam) to your heart’s content! 


4oz. cream cheese, softened
2 cups shredded cheddar cheese
3 Tbs. Slow Jam's Raspberry Jam
2 cups walnuts

In a food processor, blend cream cheese, cheddar cheese and raspberry jam until combined.  Place mixture in the freezer for 20 minutes. 
Meanwhile, in place walnuts in a skillet on medium heat, just until they are toasted.  Mix them frequently and make sure not to burn them.  This should take approximately 5 minutes.  Once the walnuts are toasted, remove from the pan and roughly chop them into pieces.   
When the cheese mixture has chilled, place it on a work surface and roll into a 6 inch log.  Roll the log in the walnut pieces, making sure to gently press the walnuts into the cheese until they are all incorporated.  Serve the cheese log with crackers and bread. Can be stored in an airtight container in the refrigerator for up to two days.   

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