Seed & Spice Crusted Cheese and Apricot Spread
Prep
20 MIN
Servings
6-8 servings
Ingredients
¾
1
cup
(100 g) sharp cheddar cheese, grated
3
tbsp
dried apricots, cut into small dice
2
tbsp
chives, finely chopped
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
Philadelphia
Original Brick Cream Cheese
Instructions
Step 1
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.
Step 2
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.
Step 3
In a bowl, combine the crushed coriander and pepper with the remaining ingredients.
Step 4
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.
