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Nutty Apricot Cheese Spread

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  Chopped dried apricot 3⁄4 Cup (12 tbs)
  Apricot nectar 3⁄4 Cup (12 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Chopped chutney 1⁄3 Cup (5.33 tbs) (Commercial)
  Brandy 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄2 Teaspoon
  Shredded sharp cheddar cheese 8 Ounce (2 Cups)
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Margarine 1⁄2 Cup (8 tbs), softened
  Chopped honey roasted peanuts 1 1⁄3 Cup (21.33 tbs), divided
  Gingersnaps 72

Combine first 6 ingredients in a small saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring frequently.
Transfer to a bowl; chill thoroughly.
Position knife blade in food processor bowl.
Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
Line 2 (2 1/2-cup) molds with heavy-duty plastic wrap.
Spread 1/2 cup cheese mixture in bottom of each mold.
Spread 1/4 cup plus 2 tablespoons apricot mixture over cheese mixture in each.
Repeat layers with 1/2 cup cheese mixture and half of remaining apricot mixture in each mold.
Spread remaining cheese mixture evenly over each.
Cover and chill.
Unmold onto serving plates; peel off plastic wrap.
Press 2/3 cup peanuts gently onto each cheese mold.
Garnish with edible flowers, if desired.

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