Sinister Spread

Photo by Tempest R.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • Assorted fruit such as dark plums, grapes, and figs

  • Mimolette cheese

  • For Garlic Pumpernickel Crisps:

  • 1 cup olive oil

  • 6 cloves garlic, minced

  • 4 teaspoons coarse salt

  • 2 loaves (12 ounces each) pumpernickel bread, cut into 1/4-inch-thick slices

  • For Cheddar Cheese Ball:

  • 1 1/4

    pounds extra-sharp cheddar, shredded

  • 1

    cup sour cream

  • 1/4

    cup (1/2 stick) unsalted butter, melted

  • 1/3

    cup dry sherry

  • 1 1/4

    teaspoons coarse salt

  • Pinch of cayenne pepper

  • 1/3

    cup poppy seeds

Directions

To Make Garlic Pumpernickel Crisps: Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet. Toast bread in oven until crisp, turning once, 12 to 15 minutes. To Make Cheddar Cheese Ball: Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour. Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Arrange all ingredients on a tray; serve.

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