Wednesday, 22 December 2010
It's always nice to have a delicious cheese spread all ready in the fridge for when unexpected people drop in, or to have with drinks before dinner during the holidays.
They're easy to make, easy to store and always go down a real treat!
This one has a tasty combination of three kinds of cheese . . . cream cheese, strong cheddar cheese and a tasty bit of crumbled blue cheese.
When you combine that with chopped toasted pecans, chopped dried cranberries and chopped dried apricot, you end up with a really wonderful combination of flavours!
We like to have it spread on thin gingersnap biscuits. I buy the swedish ginger thins. They just lovely . . . crisp and with just the right amount of spice!
It also goes well with digestive biscuits . . . heck . . . it's even nice eaten by the spoonful . . . shhh . . . I didn't tell you that!! tee hee
The best part is it makes two cheese balls . . . one to keep and one to give away! Looks really nice in a basket with an assortment of ginger biscuits, digestive fingers and a cute little cheese spreader. I reckon your friends would love it!
*Best Cheese Spread*
Makes 2 cheese balls
(one to keep and one to give away)
16 ounces of cream cheese
6 ounces shredded strong cheddar cheese (1 1/2 cups)
1/2 ounce blue cheese, crumbled
5 ounces chopped dried apricots (1 cup)
4 ounces dried cranberries, chopped (1 cup)
2 ounces chopped toasted pecans (generous 1/2 cup)
Beat the cream cheese, along with teh cheddar cheese and blue cheese until smooth and blended. Stir in the apricots, cranberries and pecans. Shape into two balls, or press into molds of your choice. Chill, covered, for serveral hours until firm. Serve with wheat crackers or gingersnaps.