- Servings: 4 - 6
|11 oz||Pepper Jelly|
|4 oz||Unsalted Butter, softened|
|8 oz||Cream Cheese, softened|
|8 oz||Shredded White Cheddar Cheese|
|4 oz||Shredded Monterey Jack Cheese|
|1||Medium Garlic Clove, finely chopped|
|1 Tbsp||Finely Chopped Green Onion, white and light green parts|
|2-3 drops||Hot Sauce, optional|
|1¼ cups||Finely Chopped Shelled Pistachio Nuts|
|3 Tbsp||Finely Chopped Fresh Rosemary|
|¾ cup||Finely Chopped Dried Cranberries|
Line a small bowl with plastic wrap and set aside. Combine jelly, butter and cream cheese in a medium bowl and using an electric mixer, beat until smooth. Add shredded cheeses, garlic, onion and hot sauce. Continue to beat until mixture is well incorporated and smooth. Transfer mixture to prepared bowl, cover and refrigerate 2 hours.
Combine nuts, rosemary and cranberries in a small bowl. Transfer cheese ball to a flat surface, lined with parchment paper and roll into an 8 inch log. Sprinkle nut mixture on parchment paper. Roll cheese log in nut mixture until it is completely covered. Place cheese log on a serving platter and serve with a variety of crackers, cut fruit and vegetables.