Traditional pepper-jelly cream cheese taken to new levels

Published 10:16 pm Wednesday, July 28, 2010

This easy and intense rethinking of pepper jelly cream cheese is a sweet and savory way to start any summer festivity.

Traditional versions of this spread involve little more than plunking a bar of cream cheese down on a plate and dumping a jar of pepper jelly over it. Serve it with bread and crackers and it’s pretty tasty.

This version takes it to a fresh and flavorful new level by topping cream cheese with warm fresh strawberries, balsamic vinegar and ground black pepper. Finely diced jarred jalapeno peppers would be a spicy addition.

To play up the sweetness of the berries, the cream cheese is whipped with finely chopped fresh berries before the topping is added. The result is a nice contrast between the gently cooked berries in the topping and the fresh, sweet berries in the cheese.

This same topping also would be delicious drizzled over vanilla or chocolate ice cream, or pound and angel food cake.

Pepper-strawberry cream cheese

1quart fresh strawberries, stems removed

2tablespoons balsamic vinegar

2tablespoons honey

1/4teaspoon ground black pepper

Pinch salt

112-inch baguette, cut into 1/2-inch slices

Olive oil cooking spray

112-ounce package whipped cream cheese, warmed to room temperature

Heat the oven to 450 degrees.

Slice about two-thirds of the strawberries in half. Set aside the remaining berries.

In a small saucepan over medium, combine the halved berries, balsamic vinegar, honey, black pepper and salt. Cover, bring to a simmer and cook until the strawberries have mostly broken down and thickened, about 10 minutes. Set aside to cool.

Meanwhile, arrange the baguette slices on a rimmed baking sheet, then spritz them with olive oil cooking spray. Bake until lightly toasted, about 8 to 10 minutes. Remove from the oven and cover with foil to keep warm.

Finely chop the remaining strawberries. In a medium bowl, combine the berries and the cream cheese. Use a wooden spoon or an electric mixer on low to gently mix the berries into the cream cheese.

Mound the cream cheese mixture on a serving platter, using a spoon to create a slight hollow at the center. Fill the hollow with the cooled sauce, letting some drizzle over the edges. Surround the cheese with the toasted baguette slices.

Makes six servings. Per serving: 374 calories; 184 calories from fat; 20 g fat (12 g saturated; 0 g trans fats); 62 mg cholesterol; 39 g carbohydrate; 9 g protein; 3 g fiber; 490 mg sodium.