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Gouda Cheese Flower


Yield: 1 1/2 cups

1 7 oz. round Gouda Cheese with red wax coating.
1 3 oz. pkg. cream cheese, softened
2 tablespoon Apricot preserves
1 teaspoon Finely chopped onion
1/4 c Finely chopped pecans
1/4 c Finely chopped green bell pepper

Using sharp knife, remove thin slice of wax coating from top of Gouda cheese. Carefully spoon out cheese, leaving wax coating intact to form a shell. If desired, cut decorative edge around opening with small knife.

In food processor bowl with metal blade, combine Gouda cheese, cream cheese, apricot preserves and onion; process until smooth. Stir in pecans and green pepper. Spoon half of mixture into wax shell, mounding in center. Cover remaining cheese mixture; refrigerate. Refill shell as needed. Serve cheese mixture with crackers.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.