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Mostly about food, and having fun in Vermont.
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.
About Me
- Cookie
- Westford, Vermont, United States
- I love to cook, kayak, hike, and hopefully this summer, lounge in my new hot tub.
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