Sunday, June 20, 2010

Cheese Spread



My friend April invited me to be her guest at the Orlando Taste of the Nation Event. We sampled this wonderful cheese spread there. This is my attempt to recreate it. I think it was the hit of my Saturday Night Supper.


Four Cheese Spread with Toasted Pecans and Craisins

4 ounces Brie cheese
4 ounces mild small holed Swiss cheese (such as Lorraine)
1 1/2 ounces Blue cheese
1/3 Cup grated Parmesan cheese
1/2 cup toasted pecans, chopped
1/2 cup dried cranberries
Honey to taste

Crackers for serving, I used a flat bread cracker

Remove the rind from the Brie. I use a carrot peeler for this. Combine the cheese in a food processor and process until well blended, scraping down the bowl a couple of times. Put the cheese mixture in a serving dish. Sprinkle with the pecans and cranberries. Drizzle lightly with the honey. Serve with crackers.

This is best served at room temperature.

5 comments:

  1. OH MY GOD!!!!!!!
    I LOVED this cheese!!
    Can't wait to make it!

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  2. it was SOOOOOO ridiculously good!!!

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  3. Thank tou April. Erin, you and your family need to be part of our next Saturday Night Supper along with April and family. I will let you know when it is... I will make the cheese spread again.

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  4. This looks delicious...going to try it for our Memorial Day get together!

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Comments welcome! I look forward to hearing from you!