Sunday, March 16, 2008

Potted Cheese

Last year I made potted cheese with cheddar and beer and while it was okay, the texture wasn't right. This year I went with port and according to the people who ate two containers-full and took the third home with them, this works. So here, just in time for St. Patrick's Day, is a really easy appetizer.

Port Wine Potted Cheese
10 ounces sharp cheddar, diced and at room temperature
3 ounces room temperature goat or cream cheese
1 tablespoon Dijon mustard
Freshly grated black pepper, to taste
1/3 cup ruby port
1/4 cup chopped green onions or chives

In the bowl of a food processor, combine cheeses, mustard and pepper and process until smooth. Pour in the port and sort of mix it in with a spoon...I just turned on the processor and spewed it all over the countertop...and process until blended. Add the green onion (I didn't have any so I cut chives from the garden) and process in short bursts just until they're finely minced. Serve with crackers.

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