Just in time for the holidays, my Toasted Pecan and Aged Cheddar Spread is the perfect appetizer for your next party. It’s creamy, smoky, salty and absolutely delicious slathered over top of crusty slices of artisan bread and serve alongside a glass of rich red wine. ‘Tis the season to be merry after all.
In a dry skillet, toast ½ cup of pecan halves over medium heat until fragrant, about 3-4 minutes. Stir continuously and keep an eye on the nuts. You don’t want them to burn! Remove the pecans from the heat and let them cool slightly. Place the pecans in a large food processor along with two trimmed scallions and 5.5 ounces of very sharp aged cheddar cheese (I like Coastal). Finely chop until the ingredients resemble couscous or short-grained rice.
Next, add ½ cup of cream cheese, ¼ teaspoon of dried thyme, 1½ teaspoons of smoked paprika and one teaspoon of liquid aminos or soy sauce. Pulse to combine. Enjoy this spread over pieces of good quality bread. Store any leftovers in the refrigerator. This spread will easily keep for up to three days.
Toasted Pecan and Aged Cheddar Spread
Ingredients
- ½ cup raw pecan halves
- 2 scallions, trimmed
- 5½ ounces sharp, aged cheddar cheese
- ½ cup cream cheese
- ¼ tsp dried thyme
- 1½ tsp smoked paprika
- 1 tsp liquid aminos or soy sauce
Instructions
- In a dry skillet, toast the pecans over medium heat for 3-4 minutes. Stir constantly to prevent the pecans from burning.
- Add the pecans to a large food processor along with the scallions and cheddar cheese. Chop until fine, the size of short-grained rice or couscous.
- Next, add the cream cheese and spices to the food processor and pulse to mix.
- Serve this spread with slices of artisan bread and glasses of red wine. Enjoy!
- This recipe makes 1½ cups of spread. Store leftovers in the refrigerator. This spread will easily keep for up to three days.
