Appetizers

Peppadew Cheese Spread

Makes 1 1/3 cups

Peppadew Cheese Spread

Makes 1 1/3 cups

A piquant spread that’s a cross between Southern pimento cheese and fromage fort. You can always swap 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

Ingredients

  • 1 small garlic clove, peeled
  • 4 ounces good-quality sharp Cheddar, cut into ½-inch to 1-inch cubes, at room temperature
  • 4 ounces goat cheese, softened
  • 2 tablespoons salted butter, softened
  • 2 ounces (about 8 or 9) hot, sweet, pickled Peppadew peppers, drained and halved
  • 2 tablespoons dry white wine
  • Pinch kosher salt
  • Butter crackers, for serving

Preparation

  1. Put the garlic in the work bowl. Process continuously on Chop to finely chop, about 5 seconds. Add the Cheddar and pulse 10 to 12 times on Chop to roughly chop, then run on Chop continuously until finely chopped. The Cheddar should be coarsely crumbled.
  2. Break up the goat cheese in the work bowl, then add the butter, Peppadews, wine, and salt. Process 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 pepper throughout.
  3. Transfer to a bowl and serve immediately with the crackers. Alternatively, cover the bowl and chill for a firmer consistency, at least 1 hour.

Tip: For an impressive presentation, transfer the spread to a small plastic wrap-lined bowl; tap on the counter to remove air pockets, and smooth the top with an offset spatula or butter knife. Cover with plastic wrap and refrigerate to set, at least 2 hours. Unmold the spread onto a serving dish or platter. Let come to room temperature before serving, 15 to 20 minutes.

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