Sweet and Spicy Pimiento Cheese Spread
What You Will Need
Ingredients
- 1 endive, trimmed and leaves separated
- grapes on the stem, figs, dried apricots
- 5 oz. each prosciutto, mortadella, spicy coppa, hard salami/saucisson sec
- piece of Humboldt Fog (or other aged goat cheese)
- round of Vermont Creamery Coupole (runny goat)
- piece of Cabot Clothbound Cheddar (or other hard cheese)
- piece of Delice de Bourgogne (or other triple cream cheese)
- piece of Tallegio (or other semi-soft washed rind cheese)
- Marcona almonds, walnuts and any other nut of choice
- variety of colorful seasonal vegetables (watermelon radishes, heirloom carrots, sugar snap peas, etc.)
- variety of rustic crackers
- mixed olives
- cornichons and caperberries
- honey or honeycomb
Sauce Mix
- 8 oz. cheese (a variety, whatever bits you have in your fridge), cut into cubes
- 2 Tbsp. dry white wine
- 1 small garlic clove, minced
- 1 tsp. Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce (for an extra kick, add more)
- 2 Tbsp. unsalted butter, optional
How to make it
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https://www.youtube.com/watch?v=NtmTG9k9bH0&feature=youtu.be
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In a food processor, combine cheese, wine, garlic, Lee Kum Kee Panda Brand Sweet and Spicy Dipping Sauce, and if cheeses are hard, 2 Tbsp. butter. Blend to combine, adding more butter if necessary, until mixture is spreadable and smooth. Scrape into a small serving bowl.
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Arrange cheese mixture, fruits, vegetables, meats, cheeses, nuts, crackers, olives, cornichons and honey on a serving platter. Serve and enjoy.
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