Cheese spread with Jezebel sauce

By • January 14, 2011 • 0 Comments

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Author Notes: Jezebel sauce is one of those Southern recipes whose origins are lost in time, but if you have it in your refrigerator, you have the makings of either a great sauce for pork and chicken, or the base of a great, quick party snack. You can use whatever combination of soft cheeses strikes your fancy, and my "dipper" of choice with this dish is Wheat Thins crackers.Kayb

Serves a party

Jezebel Sauce

  • 1 cup pineapple preserves
  • 1 cup apricot jelly
  • 1/4 cup prepared horseradish, or to taste
  • salt to taste

Cheese spread

  • 8 ounces ricotta
  • 4 ounces goat cheese, crumbled
  • 8 ounces cream cheese
  • 4 ounces grated Fontina or Havarti or other semi-soft cheese
  • 3 tablespoons sherry
  1. In a small saucepan over medium low heat, combine preserves, jelly and horseradish. Taste and salt until it's "right." Set aside to cool to room temperature.
  2. Combine all the cheeses and sherry in a food processor; pulse until smooth.
  3. Spread cheese about 3/4 inch thick on a serving platter. Chill for about an hour. Pour and gently spread a topping of Jezebel sauce over the cheese. Serve with assorted crackers.

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