Peppadew Cheese Spread

Makes 1 ⅓ cups

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

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

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.