Rosemary Pepper Cheese
This flavorful appetizer takes the much loved pepper jelly and cream cheese and elevates it a delicious little bit with the addition of feta, honey, rosemary and pepper.
8 oz package cream cheese softened
3 oz feta cheese ( crumbled is fine!)
2 tsp honey
1 tsp ground black pepper
1 tsp finely chopped rosemary
1/2 jar or about 1/2 cup
Jennifer's Kitchen Pepper Jelly, Strawberry
plan for 2 hours to chill
Allow cream cheese to soften a bit. Finely chop rosemary. Blend all ingredients except pepper jelly, I found the cheeses blend easiest in my mixer with the bread beater.
Roll in wax paper, gently squeezing out from center. Careful not to puncture paper. Fold over top edge to seal in cheese, then twist end to tie off.
Refridgerate for two hours.
Now, the yummy part! Place your delicious new Rosemary Pepper Cheese on your favorite serving tray or board with some crackers. Spoon Jennifer's Kitchen Pepper Jelly of your choice over the top, we used Strawberry Pepper Jelly as it was a lovely compliment to the rosemary but any will be tasty! Need jelly to make this yummy dish? Order here: Jennifer's Kitchen Pepper Jelly, Strawberry ~ Enjoy!~