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Pumpkin Goat Cheese Spread November 7, 2013

Posted by Paula Erbay in Appetizers.
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8 oz   Chevre Goat Cheese
8 oz   Neufchatal Cheese (light cream cheese)
¼ C   Pumpkin preserve, coarsely chopped* (about 2 ½ oz)
1 T     Pumpkin preserve syrup (or more to taste)
½ tsp Hot Red pepper flakes** (or more to taste)

Mix the goat and cream cheeses together; they should both be at room temperature for easy mixing (or micro for up to 30 seconds to soften). Add the chopped preserved pumpkin, hot red pepper flakes, and pumpkin preserves syrup. Adjust seasoning to your taste, I use up to 1 tsp of hot red pepper flakes.

Shape the mixture into a log using plastic wrap. Then coat the log with pumpkin seeds (below) by spreading the seeds out on plastic wrap and rolling the cheese log over. Wrap tightly and refrigerate (I bring it back to room temperature prior to serving).

Pumpkin Preserves & Red Pepper  * Turkish or Armenian Pumpkin Preserves are sold at Jon’s and Middle Eastern markets. Do not use pumpkin butter, pumpkin preserves have solid pieces of pumpkin packed in a sweet syrup – you can eat them right out of the jar as a dessert!

 

** I use Başak “Acı Pul Kırmızıbiber” – which translates to “Hot Red Pepper Flakes”, choose any you like but don’t skip the heat as it balances the sweetness of the preserved pumpkin.

Pumpkin Seed Coating
½ C Raw Pumpkin Seeds
¼ tsp Hot Red Pepper flakes
¼ tsp Kosher salt

Spread pumpkin seeds in a single layer on a foil lined baking sheet. Sprinkle with the hot red pepper flakes and kosher salt. Bake at 375° 3 to 5 minutes (the seeds will start to “jump”).

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