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Ingredientes
- 1 pkt cream cheese - (8 ounce)
- 1/4 c. crumbled blue cheese
- 1/4 c. fresh chevre (goat) cheese
- 2 Tbsp. butter or possibly margarine room temperature
- 2 Tbsp. brandy (or possibly lowfat milk)
- 3 Tbsp. thinly-sliced chives (or possibly green onions)
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/8 tsp grnd cumin
- 1/8 tsp grnd cinnamon
- 1/8 tsp grnd cardamom
- 2 tsp chili oil
- 2 tsp extra virgin olive oil
- 1/2 c. coarsely-minced walnuts
- 2 tsp sugar
- 3 doz unsalted water crackers (or possibly thin apple slices)
Direcciones
- Beat cream cheese, blue cheese, chevre, butter, and brandy till creamy. Stir in 2 Tbsp. chives. Mound in a small, shallow dish. If making ahead, cover and refrigerateup to 2 days.
- In a small bowl, mix salt, pepper, cumin, cinnamon, and cardamom.
- Pour chili oil and extra virgin olive oil into an 8- to 10-inch nonstick frying pan over medium heat. Add in walnuts. Stir often till toasted, 5 to 7 min. Add in sugar and stir till it melts onto nuts, about 1 minute.
- Pour warm nuts into bowl with spices and mix to coat. If making ahead, let cold and store airtight up to 2 days.
- Sprinkle nuts and remaining 1 Tbsp. chives over cheese. Spread mix onto crackers.
- This recipe yields about 1 1/2 c.; 6 to 8 servings.
- Comments: When her winery, Single Leaf Vineyards & Winery, participates in big festivals, owner Pam Miller uses this appetizer, that can be made ahead and easily multiplied. It goes well with Single Leaf's Chardonnay.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 186 | |
| Calories from Fat 84 | 45% |
| Total Fat 9.46g | 12% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 382mg | 16% |
| Potassium 44mg | 1% |
| Total Carbs 18.84g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.49g | 1% |
| Protein 3.71g | 6% |
