RED PEPPER PIZZAZZ CHEESE BALL
1/4 cup Pine nuts, toasted
8 oz. Cream cheese, at room temperature
1 cup Robert Rothschild Farm Red Pepper Jelly, divided
2 cloves Garlic, finely minced
1/4 cup Cilantro, freshly chopped
1 1/4 cups Sharp cheddar cheese, shredded
Walnuts, chopped for garnish, optional
Scallions, diced for garnish, optional
Crackers or toasted baguette slices
Place cream cheese, 1/2 cup of Red Pepper Jelly, garlic, cilantro and cheddar cheese in a food processor. Process until evenly blended. Spread cheese mixture in low sided dish, top with remaining Red Pepper Jelly, and top with toasted pine nuts, chopped walnuts and scallions if desired. Serve with crackers or baguette slices which have been toasted in oven with olive oil.
Serves 8 appetizer portions.