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Full Online Book HomeLearning KitchenAppetizers - Spread - Layered Cheese Spread
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Appetizers - Spread -  Layered Cheese Spread Post by :cgiguy Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3328

Click below to download : Appetizers - Spread - Layered Cheese Spread (Format : PDF)

Appetizers - Spread - Layered Cheese Spread

2 cups finely shredded Swiss Cheese
1/3 cup mayonnaise or salad dressing
2 tablespoons white wine or milk
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
1/2 cup chopped pecans
2 tablespoons snipped parsley
1 teaspoon finely shredded lemon peel
Crackers, crusty bread or crisp pitas.

Combine cheese, mayonnaise, wine, mustard and garlic powder.

Combine nuts, parsley and lemon.

In a 1 quart straight sided glass container, layer one third of cheese mixture, half of pecan mixture, a second third of cheese mixture, then remaining pecan mixture.

Top with remaining cheese mixture.

Cover and chill.

Let stand for 30 minutes at room temperature before serving.

Serve with assorted crackers, bread and/or pitas.

Makes 3 cups.
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Appetizers - Spread -  Olive Tapenade Appetizers - Spread - Olive Tapenade

Appetizers - Spread -  Olive Tapenade
1 cup chopped dates 1/3 cup water 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives 2 Tablespoons extra-virgin olive oil 1 Tablespoon balsamic vinegar 1 Tablespoon drained capers, chopped 1-1/2 teaspoons chopped fresh thyme 2 (5-1/2 –ounce) logs soft fresh goat cheese, each cut into bite-size pieces 1/2 cup chopped toasted walnuts 1/2 cup toasted walnut halves Combine chopped dates and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and dates are soft, about 5 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season

Appetizers - Spread -  Jalapeno Jelly Cheddar Spread Appetizers - Spread - Jalapeno Jelly Cheddar Spread

Appetizers - Spread -  Jalapeno Jelly Cheddar Spread
8 oz. sharp cheddar cheese -- grated 1/4 cup plus 2 Tbl. mayonnaise 1/2 small or medium onion -- finely chopped 1/2 clove garlic -- pressed 1/4 tsp. hot sauce -- (1/4 to 1/2) 1/2 cup chopped pecans 1/2 cup jalapeno jelly -- (1/2 to 1) Combine all ingredients except jalapeno jelly and mix well. Press into a 9-inch pie plate, forming a rim around the edge. Chill thoroughly. It's best if made 24 hours ahead to let the flavors blend. Before serving, spread jalapeno jelly all over the top. Serve with Stone Wheat Thins, Ritz, and/or multigrain crackers.