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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
1 ball (2 lbs) Gouda or Edam cheese
3/4 cup butter, cubed and softened
2 tbsp snipped fresh chives
2 tsp Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices
Cut 1/5 off the top of the cheese to create a flat surface. With a butter curler or melon baller, remove the cheese from the center of the ball, leaving a 1/2 inch thick shell. Shred enough of the cheese removed from the ball and the top to measure 4 cups. Reserve remaining cheese for another use.
In large bowl, blend shredded cheese, butter, chives and mustard. Stir in beer until blended. Spoon the spread into hollowed cheese ball; reserve remaining spread for refill. Chill until serving time. Serve as a spread with cocktail bread.
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CHEESE AND BEER SPREAD
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
1 ball (2 lbs) Gouda or Edam cheese
3/4 cup butter, cubed and softened
2 tbsp snipped fresh chives
2 tsp Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices
Cut 1/5 off the top of the cheese to create a flat surface. With a butter curler or melon baller, remove the cheese from the center of the ball, leaving a 1/2 inch thick shell. Shred enough of the cheese removed from the ball and the top to measure 4 cups. Reserve remaining cheese for another use.
In large bowl, blend shredded cheese, butter, chives and mustard. Stir in beer until blended. Spoon the spread into hollowed cheese ball; reserve remaining spread for refill. Chill until serving time. Serve as a spread with cocktail bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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