Now What?: Lunch blues...

Recipe of the Week: Raspberry Brie Cheese log

8 oz brie cheese, rind removed

4 ounces cream cheese, softened

1 C shredded Monterey Jack cheese

1/4 C sour cream

1/4 C mayonnaise

2 T chives, minced

1/2 C almonds, slivered

1/4 C seedless raspberry preserves

Assorted crackers

Place cheeses, sour cream and mayonnaise into a food processor fitted with a metal blade. Process until creamy, 30-40 seconds. Stir in the chives. Place a 15" piece of plastic wrap on counter or cutting board (wiping the counter with a damp paper towel first will hold the plastic in place). Scrape mixture onto plastic wrap, spread into a 10"x5" rectangle (approximately). Bring long side of plastic wrap over mixture, tuck ends of wrap under. Shape into a log. Refrigerate until firm, 1-2 hours.

Roll the log in the slivered almonds, pressing into the sides. Wrap in plastic wrap and refrigerate until ready to serve.

Place log onto a serving platter. In a small dish, stir the raspberry preserves to loosen them. If needed, add a little water. Drizzle sauce over the log and around platter. Serve with crackers.

Now What?

Monday, March 24, 2008

Lunch blues...

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Recipe of the Week: Raspberry Brie Cheese log

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