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! 

Recipe…

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.   

Cheddar Disks

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.   

Recipe…

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!     

Savory Tomato Toasts



Our Tomato Jam goes well with almost anything but our favorite way goes back to the basics - cheese and toast.  This is hands down (and jars empty) our favorite hors d’ oeuvre recipe.  Feel free to substitute cream cheese or mascarpone or whatever spread you would like!    

Recipe…

1 Loaf Whole Grain or Traditional Baguette

1 Round of Goat Cheese at room temperature

1 Jar Slow Jam's Tomato Jam

Slice baguette into thin rounds and toast in oven or toaster oven.  Whip goat cheese and spread on toasts.  Top toasts with Tomato Jam and watch them disappear before your eyes!