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Prep time: 15 minutes, Serves 4-6 8 oz. organic cream cheese 4 oz. blue cheese (Treasure Cave, Point Reyes or Maytag blue) 1 Tbsp. unsalted butter 1 small organic apple (tart and tangy), peeled, cored and diced 2 cloves garlic, minced salt and cracked pepper to taste 1 tsp. curry powder 1/2 cup pine nuts, toasted plastic wrap Bring cream cheese and blue cheese to room temperature. A quick zip in the microwave also works – be careful not to liquefy! Cream both cheeses together and set aside. Heat butter in a sauté pan; add apples and garlic and cook until soft (about 2 minutes). Add curry powder, coat thoroughly and cook for about 1 minute. Add salt and pepper to taste. Add apple mixture to the cheese mixture and mix well. Take a sheet of plastic wrap and scrape the cheese spread onto the wrap. Enclose cheese in the plastic wrap and form into a chubby disk. Place in freezer and chill for about 30 minutes. Take cheese out of freezer, unwrap and press pine nuts onto the top and sides of the cheese. Place on a platter and serve with herbed pita sticks and toasted garlic baguette rounds. |
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