Festive Cheese Trio

Present goat cheese spread in three different ways for a wonderful appetizer with mass appeal.

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  • prep time 45 min
  • total time 24 hr 45 min
  • ingredients 10
  • servings 16
 

Ingredients

1
package (8 oz) cream cheese, softened
1
package (3 oz) cream cheese, softened
1
package (6 oz) chèvre (goat) cheese
1 1/2
tablespoons chopped fresh chives
2
tablespoons finely chopped yellow bell pepper
2
tablespoons finely chopped walnuts, toasted*
2
tablespoons chopped pitted Kalamata or Spanish olives
2
tablespoons freshly grated Parmesan cheese
1
jar (2 oz) diced pimientos, drained
Crackers or cocktail breads

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line three 6-ounce custard cups or molds with plastic wrap. In medium bowl, beat both packages of cream cheese and chèvre cheese with electric mixer on medium speed until smooth. In 3 small bowls, divide mixture into equal portions (about 2/3 cup each).
  • 2 Stir chives into one portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Sprinkle with bell pepper. Top with remaining chives mixture.
  • 3 Stir walnuts into another portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Top with olives. Top with remaining walnut mixture.
  • 4 Stir Parmesan cheese into remaining portion of cheese mixture. Spoon half of mixture evenly into remaining lined cup. Top with pimientos. Top with remaining Parmesan mixture. Cover and refrigerate cheese mixtures in cups at least 24 hours but no longer than 3 days.
  • 5 Turn cups upside down onto serving plate; carefully remove cups and plastic wrap. Serve with crackers.
  • 1 Line three 6-ounce custard cups or molds with plastic wrap. In medium bowl, beat both packages of cream cheese and chèvre cheese with electric mixer on medium speed until smooth. In 3 small bowls, divide mixture into equal portions (about 2/3 cup each).
  • 2 Stir chives into one portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Sprinkle with bell pepper. Top with remaining chives mixture.
  • 3 Stir walnuts into another portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Top with olives. Top with remaining walnut mixture.
  • 4 Stir Parmesan cheese into remaining portion of cheese mixture. Spoon half of mixture evenly into remaining lined cup. Top with pimientos. Top with remaining Parmesan mixture. Cover and refrigerate cheese mixtures in cups at least 24 hours but no longer than 3 days.
  • 5 Turn cups upside down onto serving plate; carefully remove cups and plastic wrap. Serve with crackers.

EXPERT TIPS

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Expert Tips

Place cheese spreads in a row on long narrow platter (about 12x5 inches). Garnish with edible white flowers.

Make little flags to insert into the tops of the spreads that identify the flavors of each cheese.

*To toast walnuts, bake uncovered in an ungreased shallow pan at 350°F for about 10 minutes, stirring occasionally, until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Cholesterol
30mg
30%;
Sodium
200mg
200%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Iron
2%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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