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Pomegranate Blue Cheese Spread November 7, 2013

Posted by Paula Erbay in Appetizers.
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8 oz Neufchatel (light cream cheese)
3 oz Blue cheese crumbles
½ tsp Sumac (up to 1 tsp to taste)
Black pepper to taste
1 tsp Pomegranate Balsamic Vinegar (or more to taste)

Mix everything except the blue cheese; adjust seasoning to your taste. For best results the cream cheese should be at room temperature. Fold in the blue cheese crumbles.

Crust & Topping
½ C Walnuts, coarsely chopped & toasted
¼ C Pomegranate seeds, fresh

Approximate measurements as the amount will vary based on the dish you use.

Line a ramekin or small tart pan with plastic wrap; allow enough wrap to cover the top. If using a ramekin or similar bowl you’ll be inverting the spread after it sets, so the bottom will become the top. Spread fresh pomegranate seeds evenly over the bottom; the fill with the blue cheese mixture; finally cover with toasted walnuts. Bring the plastic wrap over the top to completely cover; gently press down so the pomegranate seeds will adhere to the cheese and there are no air pockets. Refrigerate until ready to serve. Pull the plastic back from the top; place on a serving plate; lift the ramekin off the cheese and remove the plastic. If needed add additional pomegranate seeds or walnuts to the top and sides.

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