Pear Cheese Log
1/2 c. chopped dried pears
2 Tbsp. brandy or pear liqueur
8 oz. shredded cheddar
4 oz. cream cheese, softened
1 tsp grey poupon
3/4. c. slivered almonds, toasted & coarsely chopped*
Crackers to serve
In a small bowl, combine chopped pears and brandy. Cover and let stand 1 hour.
In a the work bowl of a food processor, combine cheddar, cream cheese, and dry mustard pulsing until fluffy.
Add the apricot mixture and pulse just until combined. Cover and chill 1 hour.
Place cheese mixture on plastic wrap; shape into an 8" log. Press almonds onto sides of cheese log. Wrap in plastic wrap. Store in refrigerator. Serve with crackers.
1-3/4 c. cheese or 1 log.
*To toast almonds preheat oven to 350. Place almonds on a cookie sheet with sides and spread them out. Bake at 350 for 5 to 8 minutes or until the almonds are golden brown and fragrant. Be careful not to burn them.