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 - -
granulated sugar - -
black peppercorns, crushed - -
dried green peppercorns, crushed - -
fresh rosemary, chopped - -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, at room temperature - -
PHILADELPHIA Original Cream Cheese, softened - -
butter, softened - -
garlic, minced - -
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.
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