Nutty Apricot Cheese Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 72 |
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Ingredients:
3/4 cup chopped dried apricot |
3/4 cup apricot nectar |
1/3 cup raisins |
1/3 cup commercial chopped chutney |
1/4 cup brandy |
1/2 teaspoon ground ginger |
2 cups (8 ounces) shredded sharp cheddar cheese |
2 (8-ounce) packages cream cheese, softened |
1/2 cup margarine, softened |
1 1/3 cups finely chopped honey-roasted peanuts, divided |
edible flowers (optional) |
72 gingersnaps |
Directions:
1. 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.
2. Position knife blade in food processor bowl. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
3. 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. To serve, spread 1 tablespoon cheese mixture on each gingersnap.
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