Appetizers
Peppadew Cheese Spread
Makes 1 ⅓ cups
Peppadew Cheese Spread
Makes 1 ⅓ cups
A piquant spread that mingles between Southern pimento cheese
and fromage fort – you can always barter some of the cheddar here
for whatever leftover bits of cheese you have on hand.
Nutritional information per serving (2 tablespoons):Calories 95 (73% from fat)
carb. 2g
pro. 4g
fat 8g
sat. fat 5g
chol. 26mg
sod. 134mg
calc. 78mg
fiber 0g
carb. 2g
pro. 4g
fat 8g
sat. fat 5g
chol. 26mg
sod. 134mg
calc. 78mg
fiber 0g
Ingredients
- 1small garlic clove, peeled
- 4ounces, good quality sharp Cheddar, cut into 1-inch cubes
- to ½-inch cubes, at room temperature
- 4ounces goat cheese, softened
- 2tablespoons salted butter, softened
- 2ounces (about 8 or 9) drained hot, sweet, pickled peppadew
- peppers, halved
- 2tablespoons dry white wine
- 1pinch kosher salt
- Butter crackers, for serving
Preparation
- 1. Put the garlic clove in the work bowl. Run on Chop continuously to finely chop,
- about 5 seconds. Add the cubed Cheddar and pulse on Chop to start processing,
- about 10 to 12 pulses, then run on Chop continuously until finely chopped.
- The Cheddar should resemble a coarse crumble.
- 2. Break up the goat cheese into the work bowl, then add the butter, peppadews,
- wine, and pinch of salt. Run on Chop continuously until well blended and mostly
- smooth, scraping down the bowl as necessary. The finished spread will be
- somewhat chunky, with some visible bits of Cheddar and flecks of peppadew
- strewn throughout.
- 3. Transfer to a serving bowl and serve immediately with crackers. Alternatively,
- cover bowl and chill for a firmer consistency, at least 1 hour.
- Tip: For an impressive presentation, transfer spread into a small plastic wrap-lined
- bowl; tap on counter to remove air pockets, and smooth out top with an offset
- spatula or butter knife. Cover with plastic wrap and refrigerate to set, at least 2 hours.
- Unmold spread onto a serving dish or platter. Let come to room temperature before
- serving, 15 to 20 minutes.
