Cheese Swirled with Wine-Peppercorn Syrup

Cheese Swirled with Wine-Peppercorn Syrup
1-1/2 qt. or 48 servings, 1 oz. each


Ingredients Weights Measures
dry red wine 1 lb. + 12 oz. 3-1/3 cups
granulated sugar 2 oz. 1/4 cup
black peppercorns, crushed - 1 tsp.
dried green peppercorns, crushed - 1 tsp.
fresh rosemary, chopped - 1 tsp.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, at room temperature 2 lb. 2 qt.
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
butter, softened 8 oz. 1 cup
garlic, minced - 1 tsp.
assorted crackers - -


COMBINE wine, sugar, crushed peppercorns and rosemary in small saucepan. Bring to boil on medium heat. Reduce heat to medium-low; simmer until mixture is reduced to 6 Tbsp. (or 3 Tbsp. for trial recipe). Cool.

PLACE cheeses, butter and garlic in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed 5 min. or until well blended. Add wine mixture; beat 20 sec. or just until wine is blended with the cheese mixture. Cover and refrigerate at least 2 hours or until firm.

FOR each serving: Portion 1 oz. of the cheese mixture onto small serving plate. Serve with the crackers.

Kraft Kitchens Tips

Make Ahead
Cheese mixture can be stored in refrigerator up to 2 days before serving as directed.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.