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Recipes
Seed and spice-crusted cheese and apricot spread

Seed and spice-crusted cheese and apricot spread

Seed and spice-crusted cheese and apricot spread

Appetizers | Easy | 2 hours 25 minutes

Preparation time

20 minutes

Cooking Time

5 minutes

Serves

6 to 8 hors d’oeuvres

Appetizers

Easy

Total time: 2 hours 25 minutes

Fridge time : 2 hours

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Recipe details

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Ingredients

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Cheeses

¾ block (180 g) Philadelphia cream cheese, softened and cubed
1 cup (100 g) sharp cheddar cheese, grated
3 tbsp dried apricots, cut into small dice
2 tbsp chives, finely chopped

Seeds and Spices

1 ½ tsp coriander seeds
½ tsp black peppercorns
1 tbsp roasted pumpkin seeds, coarsely chopped
1 tbsp roasted sesame seeds
1 ½ tsp ground sumac

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Directions

Cheeses

In a food processor, purée both cheeses until smooth. Add the apricots and chives. Pulse a few times. Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours.

Seeds and Spices

Meanwhile, in a skillet over medium heat, toast the coriander seeds and peppercorns, stirring constantly, until fragrant. Place in a mortar and pestle. Crush the spices.
In a bowl, combine the crushed coriander and pepper with the remaining ingredients.

Assembly

Using your hands, shape the cheese mixture into a large wheel, similar to a wheel of Camembert. Coat the wheel of cheese with the seed and spice mixture. Place at the centre of a serving dish. Serve with charcuterie, fresh or dried fruit, crackers and bread, if desired.

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